Highclere Castle

By Paul Brooke-Taylor

Preparation time: 20 mins

Cooking time: Overnight is best

Serves 6


  • 1 kg fresh boneless salmon fillet, skin on and trimmed
  • 250g table salt
  • 250g caster sugar
  • 1 bunch (90g) fresh dill
  • 400g raw red beetroot, peeled and coarsely grated

Preparation method

  1. First make the lovely green marinade. In a food processor blitz the salt, sugar and dill together.
  2. Now evenly distribute the marinade mixture over the flesh side of the salmon.
  3. Cover and refrigerate for 18 hours.
  4. After the marinating time has passed, rinse the salmon under cold running water to remove all the salt, sugar and dill. Once clean, pat dry.
  5. Peel the raw beetroot and grate using a cheese grater.
  6. Lay the salmon flesh side up on a large baking sheet lined with greaseproof paper and cover the top and sides of the salmon with the grated beetroot.
  7. Wrap the fish and the baking sheet in plastic wrap and put back in the fridge for a minimum of 4 hours, but longer if possible (up to 48 hours).
  8. Scrape off and discard the beetroot, carefully remove the fish skin, then carve the salmon.

This is great with fresh bread, lemon wedges, crème fraiche or just some potato salad.



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