Beetroot-cured Salmon with Cucumber & Apple Pickle

• Gluten free

• Seafood

  • 1 kg Salmon fillet in

• Produce

  • 250 g Beetroot
  • 2 Cucumbers
  • 4 Dessert apples
  • 1 Small handful Dill fronds
  • 1 Red onion, small

• Baking & Spices

  • 2 tsp Caraway seeds
  • 2 tsp Peppercorns, white
  • 1/2 tsp Salt
  • 100 g Sea salt, coarse
  • 1 tsp Sugar
  • 75 g White sugar

• Oils & Vinegars

  • 6 tsp Cider vinegar
  • 2 tsp Rapeseed oil

• Dairy

  • 2 tsp Horseradish cream

Found on thehappyfoodie.co.uk