Do Share Recipe

I still remember the first time I made this Beet Cured Salmon with Dill Tarragon & Fresh Horseradish Recipe — I honestly didn’t expect it to turn out this beautiful. The color alone made me pause before slicing it. After the curing time, the texture was silky, the flavor balanced, and the aroma fresh and herbal.

I’ve since made it for brunch tables, special dinners, and even meal prep. It feels fancy but is surprisingly simple. If you love recipes that impress without stress, this one’s a keeper. You might also enjoy the Rose Truffles Recipe for a sweet treat alongside this savory dish.

Ingredients

Everything here plays a role in flavor, color, and texture.

800 g fresh wild salmon fillet, skin on, pin bones removed – always choose sashimi-grade or very fresh salmon for curing.
2 large red beets, peeled and quartered – fresh beets give better color and natural sweetness.
Zest of 2 lemons – adds brightness and cuts through the richness of salmon.
6 Tbsp coarse rock salt or kosher salt – coarse salt cures evenly without over-salting.
2 Tbsp demerara sugar – balances saltiness and enhances the beet flavor.
¼ cup gin or vodka – helps extract herbal aromas and adds depth.
1 small bunch fresh dill, finely chopped – classic pairing that keeps the flavor fresh.
1 small bunch fresh tarragon, finely chopped – brings a gentle anise-like note.
4 Tbsp fresh horseradish root, finely grated – fresh horseradish gives real heat and aroma.
¼ cup gin (for herb cure) – optional, but it lifts the herbs beautifully.

Note: This recipe yields several servings (approximately 10–12 portions depending on slice thickness). For another dessert option to serve after your meal, you could try the Brown Sugar Peach Cake Recipe.

Variations

You can easily adjust this recipe to suit your taste or dietary needs.

Sugar-free option: Replace demerara sugar with a sugar substitute like erythritol.
Alcohol-free: Skip the gin or vodka and use a splash of lemon juice instead.
Extra citrus: Add orange or lime zest for a brighter finish.
Smoky version: Lightly cold-smoke the salmon after curing.
Spicy boost: Add grated ginger or cracked pepper to the beet cure.

Cooking Time

This recipe is all about patience, not effort.

Prep Time: 10 minutes
Curing Time: 48 hours
Total Time: 48 hours 10 minutes

Equipment You Need

Simple tools make the process smooth.

Food processor: To blend beets into a smooth curing paste.
Sharp knife: For clean, thin slices when serving.
Grater: Needed for fresh horseradish.
Large dish or tray: To hold salmon flat during curing.
Wax paper: Prevents sticking and helps wrap evenly.
Plastic wrap: Keeps the cure tight against the salmon.

How to Make Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish Recipe

Prepare the Beet Cure

I start by blending the beets and lemon zest until smooth. Once blended, I mix in salt, sugar, and gin to create a thick curing paste. This mixture draws moisture from the salmon while infusing color and flavor.

First Curing Stage

Place the salmon skin-side down in a dish and spread the beet cure evenly on top. Wrap it tightly with wax paper and plastic wrap to keep everything sealed. Refrigerate for 24 hours so the curing process can begin.

Herb Cure Stage

After 24 hours, rinse off the beet mixture gently and pat the salmon dry. Mix dill, tarragon, grated horseradish, and gin, then press this herb cure onto the salmon. Wrap it again and refrigerate for another 24 hours.

Slice and Finish

Once curing is complete, the salmon will be firm, silky, and deeply colored. There’s no need to rinse off the herb layer. Slice thinly using a sharp knife and it’s ready to serve.

Additional Tips for Making this Recipe Better

From my own experience, these tips really elevate the final result:

I always choose the freshest salmon possible — it makes a huge difference in texture.
I don’t rush the curing time; the full 48 hours gives the best flavor.
I grate horseradish fresh because jarred versions lack heat and aroma.
I slice the salmon while it’s well chilled for cleaner cuts.
I add a squeeze of lemon just before serving for extra freshness.

How to Serve Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish Recipe

This salmon deserves to be shown off.

Serve thin slices on a platter with lemon wedges and fresh herbs.
Pair with rye bread, crisp crackers, or toasted sourdough.
Add crème fraîche, cream cheese, or whipped ricotta on the side.
Garnish with capers, radishes, or microgreens for visual appeal.
Finish with cracked black pepper and a drizzle of olive oil.

Nutritional Information

This cured salmon is both nutritious and satisfying.

Calories: Approximately 180–250 per serving
Protein: High, thanks to salmon
Carbohydrates: Low
Fat: Moderate, mostly healthy fats

Make Ahead and Storage

Refrigerating

Store the cured salmon tightly wrapped in the refrigerator for up to 4–5 days. Wax paper followed by foil works best.

Freezing

You can freeze sliced salmon in airtight packaging for up to 1 month. Thaw slowly in the refrigerator overnight.

Reheating

This recipe is meant to be enjoyed cold or at room temperature. Reheating is not recommended.

Why You’ll Love This Recipe

This recipe stands out for all the right reasons.

Beautiful presentation: The beet cure creates stunning color naturally.
Bold yet balanced flavor: Herbs, citrus, and horseradish work perfectly together.
Easy preparation: Minimal hands-on time with impressive results.
Perfect for entertaining: Can be made ahead and served elegantly.
Highly adaptable: Easy to customize with herbs and flavor additions.

Ben Carraoli