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Beetroot-cured salmon with watercress

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 24 Nov 20
Updated: 18 Mar 24

This colourful starter uses beetroot and citrus zest to produce a beetroot-cured salmon that looks as good as it tastes. It’s perfect for a special occasion.

Or, for an equally pretty starter that’s vegetarian, try this shallot and dill marinated beetroot carpaccio.

Easy
December 2020

Test kitchen approved

Serves 2-3
Hands-on time 15 min, oven time 10-15 min

This colourful starter uses beetroot and citrus zest to produce a beetroot-cured salmon that looks as good as it tastes. It’s perfect for a special occasion.

Or, for an equally pretty starter that’s vegetarian, try this shallot and dill marinated beetroot carpaccio.

Gluten-free recipes

Nutrition: per serving

Calories: 205kcals
Fat: 10g fat (2.5g saturated)
Protein: 20.4g protein
Carbohydrates: 7.6g carbs (7.1g sugars)
Fibre: 1.7g fibre
Salt: 4.5g salt

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Ingredients

200g raw beetroot
1 tsp dijon mustard
1 tsp salt
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 x 125g lightly smoked skinless salmon fillets

To serve

2-3 handfuls watercress leaves
2-3 tablespoons crème fraîche

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Method

Grate the beetroot into a non-metallic bowl, then stir in the mustard, salt, all of the lemon zest and juice and half of the orange zest and juice. Add the salmon and toss to coat. Cover, then chill for at least 12 hours.
Put the fillets on a baking sheet and bake at 200°C/180°C fan/gas 6 for 10-15 minutes until cooked to your liking. Set aside (see Make Ahead).
Flake the cooled salmon among 2-3 plates, then sprinkle with black pepper and the remaining orange zest and juice. Serve with watercress and crème fraîche.