Prep
5 min
Total
36 hrs
Plus
large sealable bag
Serves
8-12
INGREDIENTS
- 2 lb salmon filet
- 1 medium red beet grated
- 1 tbsp dijon mustard
- ½ lemon juice and zest
- ½ cup white wine
- ½ cup kosher salt
- 2 tbsp maple syrup
METHOD
- Mix beetroot, Dijon, lemon, wine, salt and maple syrup in a sealable bag.
- Place salmon inside and store in the fridge overnight flesh side down.
- Next day flip and let cure overnight.
- Following day rinse clean and pat dry. Slice paper thin, amazing on bagels or for appetizers. Will keep for another 8 days.
