Beet-cured salmon from Polpo: A Venetian Cookbook (of Sorts) (page 139) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baccalà mantecato; Horseradish cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cure 24-36 hours.

  • L.Nightshade on April 20, 2015

    BEET-CURED SALMON, page 130. We make gravlax somewhat frequently, here in the land of salmon, and are always looking for new treatments. This one has you curing the salmon in grated beet root, salt, sugar, dill, orange zest, black peppercorns, and vodka. I left it in for about 36 hours. I also made the horseradish cream from page 30 to accompany the salmon. This was fun. The beet taste is somewhat faint, but the color is profound. Just a nice little treat on a cracker with the horseradish cream.

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