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Beetroot Cured Salmon. Recipe by Gareth Head, head Chef at The Crabshell Inn

Beetroot cured salmon

Gareth Head, Head Chef at The Crabshell Inn, shares this delicious spring recipe to try at home


  • 1 side of salmon, skinned & pin-boned (ask a fishmonger)
  • 1kg raw red beetroot, peeled & grated
  • 250g caster sugar
  • 250g sea salt flakes
  • 500g baby beetroots, washed & tops trimmed
  • Maple syrup
  • A dash of olive oil
  • 1 breakfast radish
  • Micro herbs to garnish


  1. Mix together the grated beetroot, sugar, salt and maple syrup.
  2. Generously coat the salmon in the beetroot mixture, cover, then refrigerate for 24hrs to cure.
  3. Boil the baby beetroots for around 20 minutes, or until tender, then leave until cool enough to handle.
  4. Peel the skins off while warm (it’s easier to do when warm).
  5. Dice the beetroots, slice the radish into discs, then mix with a pinch of salt and a dash of olive oil.
  6. Wash the salmon well in cold water. Set aside to dry until it feels tacky.
  7. Thinly slice the salmon and assemble on a plate with the beetroot salad, and garnish with micro herbs.

Recipe by Gareth Head

Head Chef

The Crabshell Inn


Gareth Head. Head Chef, Crabshell Inn

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