REC: Beet and Horseradish Cured Salmon

Beet and Horseradish Cured Salmon

Adapted from "Garde Manger: The Art and Craft of the Cold Kitchen"

Yield: 2 3/4 lbs, 12 - 14 2 1/2 oz servings

3 lb salmon fillet
3/4 lb finely chopped or grated raw beets
1 lb fresh horseradish
6 oz sogar
6 oz salt
2 T cracked pepper

Remove pinbones from fillet and place on plastic wrap. Mix the cure
ingredients and pack evcenely over salmon. Thinner portions should
get less cure. Wrap well and cure under refridgeration for 3 days.
Scrape off cure and serve. Keeps up to a week in the refridgerator.

NOTES:

- For a denser texture put weight on the fillet while curing it.

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