Beet Cured Salmon

Salmon cured in a paste of beets, salt, sugar, lemon zest, and a splash of vodka.

So pretty

  • Make the paste

  • Slather the fish, wrap it up tight, and weigh it down evenly. Refrigerate for 24 hours.

  • Stained.

  • I couldn’t quite capture the contrast between the beet-red outside and lovely orange inside of the fish.

  • Served with roasted golden beets and crusty bread. Awesomesauce.

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