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Gluten Free Recipe - Cured Salmon, with Flavours of Beetroot, Gin, and Dill

Catering for a large group of people on Christmas Day? Can’t remember which of your guests are gluten free, dairy free, low carb or not eating meat, and need a main dish that pleases them all? Save time and fuss this Christmas day with this delicious cured salmon recipe that you will prepare days in advance, freeing you up on the day to enjoy the company of loved ones.

500g Raw Beets

250g Rock Salt

250g Coconut Sugar

50mL of Gin

1/2 Big Bunch of Dill (60g)

1 Lime (juiced and finely zested)

100g Fresh (finely grated) or Jarred Horseradish

1 Large Side of Atlantic Salmon (skin on, scaled, pin-boned)

Herb Coconut Yoghurt

1 cup of natural coconut yoghurt

A handful of finely chopped dill, mint, and/or parsely

Squeeze of lemon or lime juice


1. Peel and trim the beets, before placing in a food processor.

2. Add the salt, sugar, gin, and dill, finely grated lime zest, and horseradish.

3. Blitz until combined.

4. Rub a little of the mixture onto the salmon skin, before placing the salmon on a large tray (skin side down).

5. Pat the remaining mixture over the salmon, so that the flesh is completely covered.

6. Cover the tray tightly with clingfilm. Add a weight on top of the covered fish to help pack the mixture down evenly.

7. Keep in the fridge for 36-48 hours (depending on thickness of salmon).

8. Once cured, unwrap the fish. Pour the juices down the sink, and rub away the salty topping (you may wish to wear gloves).

9. Pat the fillet dry with kitchen paper, then tightly wrap with clingfilm.

10. Put back in the fridge until needed (will keep in fridge for up to two weeks).

11. To serve, use a long sharp knife to slice the salmon thinly on an angle.


Herb Coconut Yoghurt

  1. Finely chop herbs.
  2. Combine with yoghurt and lemon/lime juice.
  3. Serve as desired.

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