- 2 lb filet of salmon, skin on and deboned
- 2 tsp. black peppercorns
- 2 tsp. coriander
- 1 tsp. juniper berries
- 1 tsp. orange zest
- 1 cup Kosher salt
- 1/2 cup sugar
- 2 tbsp. dill, chopped
- 2 large beets, peeled and grated
- 1/2 cup crème fraîche
- 2 tbsp. fresh grated horseradish
- 2 tbsp. chives, finely chopped
- Salt and pepper to taste
Toast pepper, coriander and juniper berries in a small pan over medium heat, moving frequently, until fragrant, about 2-3 minutes. Let cool, then grind finely.
Combine spices with salt, sugar, dill and orange zest. Cover a large baking sheet with plastic wrap and place salmon on it, skin side down. Coat both sides of salmon with curing mix, then coat with grated beets.
Wrap tightly with plastic, and place in fridge for 2 days.
To serve, combine crème fraiche, horseradish and chives in a small bowl. Unwrap salmon, brush off beets and cure, and slice thinly. Top with horseradish cream and enjoy!