Beet Cured Salmon

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Beet Cured Salmon

Beet-Cured Salmon

Prep Time: 5 minutes

This dish combines some of my absolute favorite things: Salmon, Beets, Delicious flavors, Ease of execution, Colorful presentation and also: Saves money and provides the “WOW” factor at parties.


  • 1 Beet
  • Juice of 1 Lemon
  • 2 Tablespoons Vodka
  • 3 Tablespoons Salt
  • 1 Tablespoon White Sugar
  • 1/2 Tablespoon White or Red Horseradish


  1. Blend all ingredients in a food processor until chunky and place in large bowl.
  2. If skin is on the Salmon, spread mixture on top of fish (not on skin). If the Salmon is skinless, halve mixture and spread on the top and bottom of salmon.
  3. Cover bowl with plastic wrap and place in fridge for 24 hours.
  4. Once you take the Salmon out of the fridge, remove beet mixture and splash with water if needed. towel dry and slice thinly and diagonally.
  5. Place slices on a plate and garnish with dill, creme fraîche, salmon eggs, shaved onions, capers, lemon zest, or horseradish, and enjoy!

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