Ekani Ella Elegant, vibrant, and packed with flavor, Gordon Ramsay’s Beetroot Cured Salmon is a stunning starter that combines the richness of fresh salmon with the earthy sweetness of beetroot and the sharpness of citrus and herbs. The curing process infuses the fish with flavor while turning it a brilliant ruby red—perfect for holiday spreads or a gourmet brunch.
What is Gordon Ramsay Beetroot Cured Salmon?
This recipe involves curing raw salmon fillets with a mix of grated beetroot, salt, sugar, citrus zest, and herbs. Over time, the salmon absorbs the seasoning, firming up in texture and taking on a jewel-toned color. It’s thinly sliced and served like gravlax, often with bread, pickles, or crème fraîche.
Other Gordon Ramsay Recipes
- Gordon Ramsay Lollipop Chicken
- Gordon Ramsay Chicken Nuggets
- Gordon Ramsay Pear and Saffron Chutney
- Gordon Ramsay Caramel Popcorn
- Gordon Ramsay Salmon Ceviche
Why You’ll Love Gordon Ramsay Beetroot Cured Salmon
- Stunning presentation – Deep red edges with beautiful marbling
- Delicately flavored and aromatic – Bright citrus and beetroot blend
- No cooking required – Just cure and slice
- Perfect for make-ahead entertaining – Improves over time
- Elegant appetizer or brunch dish – A true showstopper
- Customizable flavors – Adjust herbs, spices, or sweetness
Ingredients Needed to Make Gordon Ramsay Beetroot Cured Salmon
- 1 side of fresh skin-on salmon (approx. 800g–1kg), pin-boned
- 2 medium raw beetroots, peeled and grated
- ½ cup coarse sea salt
- ½ cup granulated sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon cracked black pepper
- 1 tablespoon chopped fresh dill or fennel fronds
- 1 tablespoon vodka or gin (optional, enhances flavor)
To serve:
- Thin rye bread, sourdough, or blinis
- Crème fraîche or horseradish cream
- Pickled cucumbers or onions
- Fresh dill or microgreens for garnish
Instructions to Prepare Gordon Ramsay Beetroot Cured Salmon
- Prep the curing mix: In a bowl, combine grated beetroot, salt, sugar, lemon and orange zest, pepper, dill, and vodka or gin if using.
- Prep the salmon: Pat the salmon dry. Lay a large piece of cling film on a tray or baking dish. Spread half the beetroot mixture on the cling film.
- Coat the fish: Place the salmon skin-side down over the beetroot layer. Cover the top of the salmon with the remaining beet mixture. Wrap tightly in cling film.
- Press and refrigerate: Place a second tray or plate on top and weigh it down (e.g., with cans). Refrigerate for 36–48 hours, turning once halfway through.
- Rinse and dry: After curing, unwrap and gently scrape off excess cure. Rinse the salmon under cold water and pat dry with paper towels.
- Slice and serve: Slice thinly at an angle. Serve chilled with accompaniments.
What Goes Well With Gordon Ramsay Beetroot Cured Salmon
- Crispy rye or toasted sourdough – For texture and depth
- Lemon crème fraîche or horseradish cream – Adds sharpness
- Pickled red onions or capers – Cuts through the richness
- Soft-boiled eggs or avocado – Ideal for brunch
- Herb salad or microgreens – Freshens the plate
- Dry white wine or chilled sparkling – Complements the delicate flavor
Key Tips for Making Gordon Ramsay Beetroot Cured Salmon
- Use the freshest salmon possible – Ask for sushi-grade or sashimi-grade if unsure
- Grate beetroot finely – Helps distribute color and flavor evenly
- Wrap tightly to prevent air exposure – Ensures a proper cure
- Turn during curing – Cures evenly on both sides
- Don’t over-cure – Too long can make the texture rubbery
- Rinse lightly after curing – Removes excess salt and sugar
- Slice thin with a sharp knife – For a delicate, silky finish
Creative Variations of Gordon Ramsay Beetroot Cured Salmon
- Add crushed juniper berries or coriander seeds – For aromatic depth
- Use gin with cucumber zest – For a fresh, botanical twist
- Mix in grated horseradish – Adds gentle heat
- Swap lemon for lime and add chili flakes – For a citrus-spicy version
- Serve with beetroot carpaccio – For a visually coordinated starter
- Top with micro basil and citrus pearls – For an upscale finish
Storage Guidelines for Gordon Ramsay Beetroot Cured Salmon
- Wrap tightly and refrigerate – Keeps well for up to 5 days after curing
- Freeze leftovers if needed – Wrap in plastic and foil; slice after thawing
- Label with curing date – For tracking freshness
Reheating Tips for Gordon Ramsay Beetroot Cured Salmon
This dish is served cold and should not be reheated.
- To serve again: Let slices come to cool room temperature and garnish with fresh
Nutrition Value (per serving, based on 10 servings):
- Calories: 190
- Fat: 9g
- Carbohydrates: 4g
- Protein: 22g
- Sodium: 480mg
- Sugar: 3g
FAQs
How long should I cure salmon in beetroot?
Salmon should be cured in the beetroot mixture for 36 to 48 hours in the refrigerator. This allows enough time for the flavors to infuse and the texture to firm without becoming too dry.
Can I eat beetroot, cured salmon raw?
Yes, cured salmon is safe to eat raw as long as you use fresh, sushi-grade salmon and properly cure it with salt and sugar to reduce moisture and preserve the fish.
How do I slice beetroot cured salmon properly?
Use a very sharp knife and slice the salmon thinly at a slight angle. Cutting against the grain helps maintain a silky texture and delicate presentation.
What is the best way to serve beetroot cured salmon?
Beetroot cured salmon is best served chilled with rye bread, crème fraîche, pickled onions, or capers. It also works beautifully as a brunch topping or canapé.
Final Words
Gordon Ramsay’s beetroot-cured salmon is a masterclass in flavor and visual appeal. With its vibrant color, delicate texture, and bold citrus-herb cure, it’s perfect for impressing guests or elevating your brunch game. Make it ahead, slice it thin, and serve it with style.
