Scottish salmon…one of the biggest things that we are renowned for throughout the world. This is a recipe that truly does it justice. Try it yourself and you will see why! It’s a three day process so make sure you give yourself plenty of time when making it as it can’t be rushed!

Serves 6 -8


½ Side of Fresh Salmon (skinned)

400g Raw Peeled Beetroots

2 x Oranges Juice & Zest

250g Caster Sugar

500g Sea Salt/ Rock Salt


3 Day Process

First you will need to prepare the salmon – Any good fish monger will be able to do this for you. I have done half of a salmon in this recipe but you can double up to do a full side if you wish.

Skin the salmon, check for any small bones and remove if needed. Was the fish and pat dry. Set aside on deep tray.

Peel the beetroots and slice thinly. Remove the zest from the orange and then juice. Add all of this along with the salt and sugar to a blender. Blitz all of the ingredients to form a paste.

Pour this over the salmon making sure the whole of the fish is covered, even underneath.

Cover with cling film and refrigerate for 12 hours. After 12 hours turn over the salmon and leave in the fridge for a further 20 hours.

After this wash off the cure and juice pat the salmon dry with a cloth. You are now ready to slice the salmon.

I’ve served it with blinis, orange zest and mixed leaves! Perfect for a starter! Enjoy