CURED SALMON
500g beetroot
300g fine salt
500g sugar
whole side of salmon
Method
Cut up the beetroot and blend in a food processor. In a bowl add the sugar and salt, then add the beetroot and mix well. Put the salmon in a container that will fit in the fridge. Cover the salmon with the cure, cover the container with the lid or cling wrap and leave overnight in the fridge. Turn then leave overnight. Wash off the cure and slice.