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Beet Cured Salmon with Dill Tarragon & Fresh Horseradish Recipe
Ben Carraoli

Beet Cured Salmon with Dill Tarragon & Fresh Horseradish Recipe

I still remember the first time I made this Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish — 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.
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Prep Time 10 minutes
Cook Time 2 days
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.