• 13hrs 10minsCooks in 13hrs 10mins
  • Serves 10Serves 10


Step 1

Mix all ingredients for the cure mix in a large bowl.

Step 2

Place clingfilm on base of large tray. Place half the cure mix on the base.

Step 3

Lay the salmon fillet on top. Cover with the remaining cure mix.

Step 4

Wrap in clingfilm and place in fridge for 12 hours.

Step 5

Remove and rinse.

Step 6

Combine all ingredients and 1 litre water in a saucepan over medium heat. Simmer for 1 hour until beetroots are tender.

Step 7

Remove beetroots from liquid and peel. Cut into wedges and return to liquid until ready to serve.

Step 8

Finely slice salmon and serve with pickled beetroot and crusty baguette.


  • 1kg side Tassal Salmon side, skin off, pin boned
  • sourdough baguette
  • toasted, to serve
  • microherbs to garnish
  • cure mix
    • 250g caster sugar
    • 250g salt
    • 450g beetroot, grated
    • 15g dill, chopped
    • 50ml gin
  • pickled beetroot
    • 1 bunch heirloom beetroots
    • 500ml white wine vinegar
    • 220g caster sugar
    • 1 bayleaf
    • 1 star anise
    • 3 allspice