A great starter or nibble amongst friends.


  • 1.2 kg side of fresh irish salmon, skinned and boned
  • 2 tblsp fennel seeds
  • 1 tblsp black peppercorns
  • 175 g light soft brown sugar
  • 110 g rock salt
  • small bunch of dill, chopped
  • 2 medium beetroot, scrubbed, trimmed and peeled
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • extra virgin olive oil
  • 3 large potatoes, diced
  • 100 ml cream
  • 2 tsp dill, chopped
  • extra virgin olive oil
  • salt and freshly ground black pepper


  • Crush the fennel seeds and peppercorns in a pestle and mortar. Mix with the sugar and salt. Add half the dill to make a paste.
  • Grate the beetroot and add to all the other ingredients.
  • Place the salmon in a non-metal dish and rub the paste on both sides of the salmon.
  • Cover with cling film. Put a baking tin on top, and weigh down with some heavy weights (i.e. cans of beans).
  • Leave in the fridge for at least 3 days. This will help the beetroot to colour the salmon and for the fish to cure.
  • Brush off the marinade, rinse the fish briefly under cold water and pat dry. Sprinkle with the remaining dill and chill until ready to serve.
  • To prepare the dill potatoes, heat the oil in a small saucepan and sauté the onion for 5 minutes, adding the garlic and cook for a further 2 minutes. Add in the potatoes and cover with the cream. Season with salt and pepper. Add the remaining dill and simmer gently for 10-12 minutes until cooked.
  • Check the seasoning, adding more salt and pepper as required. Serve warm with the beetroot cured salmon.

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