Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish

Introduction

Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish is a sophisticated and vibrant dish that effortlessly combines earthy, sweet flavors with a refreshing herbal kick. The delicate salmon, cured with the boldness of beets, takes on a stunning ruby-red hue that’s as striking as it is flavorful. Paired with the fresh bite of dill, tarragon, and a touch of spicy horseradish, every component brings something special to the table. The smooth, slightly tangy salmon contrasts beautifully with the sharp herbal notes, making each bite a balanced and refreshing experience.

This dish holds a particular place of pride for me. The first time I made it, I was experimenting with curing techniques and flavors, and the result was a happy surprise. The earthy sweetness of the beets complements the rich, buttery texture of the salmon in the most unexpected way, while the herbs cut through with a refreshing zing. The horseradish, always a favorite of mine, gives it a delightful warmth and depth that elevates the whole dish.

Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish is perfect for a light yet satisfying appetizer or a special treat when you’re craving something fresh and elegant. It’s as impressive to look at as it is to taste, making it ideal for serving guests or enjoying during a quiet meal. Paired with a crisp white wine or a simple salad, this dish transforms a meal into an extraordinary experience that will leave everyone talking. If you want a dish that blends beauty, flavor, and a bit of surprise, this is the one to try!

Perfect for:

Holiday celebrations
Special brunches or gatherings
Elegant appetizers
Fresh seafood lovers
Light, refreshing meals

Why You’ll Love This Recipe

Here’s why Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish will become a new favorite:

Visually Stunning: The vibrant pink color of the beet-cured salmon makes it a showstopper on any plate.
Unique Flavor Profile: The combination of earthy beets, fresh dill, fragrant tarragon, and spicy horseradish creates a balance of flavors that’s both refreshing and complex.
Health Benefits: Packed with omega-3 fatty acids, protein, and antioxidants, this dish offers a healthy way to indulge in seafood.
Simple Preparation: While the curing process takes time, it’s a hands-off technique that doesn’t require constant attention.
Impressive Presentation: Perfect for special occasions, this dish offers a touch of elegance without requiring advanced cooking skills.

Preparation and Curing Time

Total Time: 24 hours (curing time)
Preparation Time: 15 minutes
Curing Time: 24 hours in the refrigerator
Servings: 4 servings
Calories per serving: Approximately 250-300 calories
Key Nutrients: Protein: 20g, Carbs: 10g, Fat: 15g

Ingredients

Gather these ingredients to make your Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish:

1 lb fresh salmon fillet, skin on, bones removed
1 medium beet, peeled and grated
¼ cup kosher salt
2 tablespoons sugar
1 tablespoon freshly ground black pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh horseradish, grated
1 tablespoon lemon zest
1 tablespoon olive oil (optional for serving)
Fresh dill sprigs (for garnish, optional)
Lemon wedges (for garnish, optional)

Ingredient Highlights

Fresh Salmon: The main star of the dish, offering a tender texture and rich flavor that pairs beautifully with the curing ingredients.
Beetroot: Provides a vibrant color and subtle sweetness that enhances the flavor profile of the salmon.
Dill & Tarragon: These herbs bring a fresh, fragrant note to the dish, adding depth and balance.
Fresh Horseradish: Adds a spicy, peppery bite that complements the sweetness of the beets.
Lemon Zest: Brings brightness and a refreshing citrus element to the flavor mix.

Step-by-Step Instructions

Here’s how to make Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish:

Prepare the Cure:

Grate the Beet: Peel and grate the beet, then set it aside in a small bowl.
Mix the Curing Ingredients: In a separate bowl, combine the kosher salt, sugar, black pepper, chopped dill, tarragon, and grated horseradish.
Add Lemon Zest: Stir in the lemon zest, ensuring the mixture is well combined.

Cure the Salmon:

Coat the Salmon: Lay the salmon fillet on a large sheet of plastic wrap or parchment paper. Spread the beetroot evenly over the top of the salmon, followed by the curing mixture. Press gently to ensure the mixture sticks to the fish.
Wrap and Refrigerate: Wrap the salmon tightly in the plastic wrap or parchment paper, then place it on a rimmed baking sheet. Refrigerate for 24 hours, allowing the flavors to penetrate and cure the salmon.

Serve the Cured Salmon:

Unwrap and Rinse: After 24 hours, remove the salmon from the refrigerator. Unwrap the salmon, and gently rinse off the beet mixture under cold water. Pat the salmon dry with paper towels.
Slice and Garnish: Slice the salmon thinly against the grain. Arrange the slices on a platter, drizzle with a bit of olive oil if desired, and garnish with fresh dill sprigs and lemon wedges. Serve immediately.

How to Serve

Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish can be served in a variety of ways to highlight its delicate flavors:

As an Appetizer: Serve thin slices on crackers or toasted baguette slices with a dollop of crème fraîche or cream cheese.
On a Salad: Arrange the cured salmon on a bed of mixed greens, drizzled with a lemon vinaigrette.
As Part of a Charcuterie Board: Include the cured salmon alongside cheeses, olives, and fresh bread for a stunning display.
With Roasted Vegetables: Pair the salmon with roasted root vegetables for a light and balanced meal.
With Egg Dishes: Serve alongside poached eggs or scrambled eggs for a luxurious breakfast or brunch option.

Additional Tips

Here are some tips to ensure the best results with Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish:

Freshness is Key: Use the freshest salmon possible, as it will greatly affect the quality and taste of the dish.
Even Curing: Ensure the curing mixture is evenly distributed across the salmon to achieve a consistent flavor.
Grating the Beet: Use a box grater or food processor to grate the beet finely, so it can adhere better to the fish.
Flavor Depth: If you like your salmon with a bit more bite, let it cure for 36-48 hours, but be mindful not to over-cure.
Rinse Gently: When rinsing the beet mixture off, be gentle to avoid removing too much of the flavor that has set into the fish.

Recipe Variations

Here are 8 variations to customize your Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish:

Citrus-Cured Salmon: Add orange or lime zest to the cure for a citrusy twist.
Smoked Salmon Version: Use smoked salmon for an additional layer of flavor.
Maple-Sweetened Cure: Add a tablespoon of maple syrup to the cure for a subtle sweetness.
Herb Variation: Experiment with other herbs like basil, parsley, or fennel to create different flavor profiles.
Spicy Horseradish: Increase the amount of horseradish for more heat and intensity.
Pickled Beet Version: Use pickled beets instead of fresh to add tanginess to the dish.
Vegan Variation: Substitute the salmon with a firm tofu or jackfruit for a plant-based alternative.
Chili Pepper Infusion: Add a bit of dried chili flakes or fresh chilies for a spicy kick.

Freezing and Storage

Freezing: While it’s best served fresh, you can freeze the cured salmon for up to 1 month. Wrap it tightly in plastic wrap and foil to preserve its flavor and texture. Thaw overnight in the refrigerator before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s ideal for salads or as a topping for bagels or toast.

Special Equipment

Here are some tools that will make preparing Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish easier:

Plastic Wrap or Parchment Paper: Helps to wrap the salmon tightly for curing.
Grater or Food Processor: To grate the beet into small pieces.
Sharp Knife: Essential for slicing the cured salmon thinly.
Cutting Board: A sturdy surface for preparing the salmon and grating the beet.
Baking Sheet: To hold the wrapped salmon during the curing process.
Platter or Serving Plate: For arranging the sliced salmon beautifully.
Measuring Spoons: Ensures the right proportion of curing ingredients.

FAQ Section

Can I use frozen salmon for curing?
It’s best to use fresh salmon, but if using frozen, make sure it is fully thawed and of sushi-grade quality for safety.
Can I make the cure mixture in advance?
Yes, the cure mixture can be made up to 2 days in advance and stored in an airtight container in the fridge.
How long can I cure the salmon?
For the best flavor, cure the salmon for 24 hours, but you can extend it to 36-48 hours for a more intense flavor.
Can I serve the salmon without rinsing off the beet mixture?
The beet mixture can be left on if you prefer a stronger beet flavor and color, but it’s typically rinsed for a cleaner presentation.

Conclusion

Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish is a stunning dish that combines vibrant flavors and an exquisite balance of textures. The earthy sweetness of the beetroot gently infuses the salmon, creating a beautiful, rich hue while enhancing its natural flavors. The fresh dill and tarragon bring a herbaceous brightness, perfectly complementing the richness of the fish, while the fresh horseradish adds a sharp, invigorating kick that lifts the entire dish.

This recipe is not only visually impressive but also a celebration of seasonal ingredients that work harmoniously together. It’s ideal for a sophisticated starter at a dinner party or as a light, refreshing main course. The bold yet delicate flavors make it a dish that can be enjoyed year-round, offering a gourmet experience in the comfort of your home.

Whether you’re a seasoned chef or a home cook eager to impress, Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish will undoubtedly elevate your culinary repertoire. Be sure to savor every bite of this beautifully crafted dish—it’s the perfect way to showcase the vibrant flavors of fresh ingredients.