Beetroot-Cured side of Salmon with Dill Potatoes

Serves 4


  • 1.2kg side of fresh Irish salmon, skinned and boned
  • 2 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 175g light soft brown sugar
  • 110g rock salt
  • Small bunch of dill, chopped
  • 2 medium beetroot, scrubbed, trimmed and peeled
  • For the dill potatoes
    • 1 small onion, finely chopped
    • 1 clove of garlic, finely chopped
    • Extra virgin olive oil
    • 3 large potatoes, diced
    • 100ml cream
    • 2 tsp dill, chopped
    • Extra virgin olive oil
    • Salt and freshly ground black pepper


  1. Crush the fennel seeds and peppercorns in a pestle and mortar.  Mix with the sugar and salt.  Add half the dill to make a paste.
  2. Grate the beetroot and add to all the other ingredients.
  3. Place the salmon in a non-metal dish and rub the paste on both sides of the salmon.
  4. Cover with cling film.  Put a baking tin on top, and weigh down with some heavy weights (i.e. cans of beans).
  5. Leave in the fridge for at least 3 days.  This will help the beetroot to colour the salmon and for the fish to cure.
  6. Brush off the marinade, rinse the fish briefly under cold water and pat dry.  Sprinkle with the remaining dill and chill until ready to serve.
  7. To prepare the dill potatoes, heat the oil in a small saucepan and sauté the onion for 5 minutes, adding the garlic and cook for a further 2 minutes.  Add in the potatoes and cover with the cream.  Season with salt and pepper.  Add the remaining dill and simmer gently for 10-12 minutes until cooked.
  8. Check the seasoning, adding more salt and pepper as required.  Serve warm with the beetroot cured salmon.