First, make the cure. Grate the beetroot and orange zest into a bowl. Pour in the salt and sugar and sprinkle in the chopped dill. Stir all the ingredients together well.

Spoon a third of the cure mixture into a non-metal tray or dish (with sides). Lay the salmon on top and spoon over the remaining cure. Spread the cure over the salmon ensuring all of the fish is covered.

Cover the dish tightly with clingfilm and place in the fridge for at least 24 hours.

When the salmon fillet feels firm to touch, scrape off the beetroot cure and wash under cold water to remove all of the salmon. Dab dry with kitchen paper.

Using a sharp knife, thinly slice the salmon and serve alongside scrambled eggs on toast.

Cook’s Notes

Avoid using metal bowls and dishes when make this recipe as they tend to react with the cure so are best avoided.

The longer the salmon is left in the cure, the firmer it will become. If you like well-cured, salmon you can leave it in the cure for up to 3 days, discarding of the liquid that comes out of the fillet each day. If you prefer a slightly softer, more raw finish to the salmon, 24 hours is satisfactory.