• 2x 750g salmon fillets – trimmed and pin-boned
  • 4 raw beetroot
  • 250g sea salt
  • 500g caster sugar
  • 2 tsp fennel seeds
  • 50g fresh parsley – chopped
  • 40ml clear honey


  • Apart from the salmon, blitz all the ingredients together in a blender until they form a smooth paste.
  • Place a salmon fillet on a large piece of cling film, skin-side down and spread with the beetroot mixture.
  • Place the remaining fillet, skin side up, on top.
  • Wrap the salmon up into a parcel using cling film.
  • Place the parcel on a tray and weigh down with a chopping board.
  • Refrigerate for 48 hours, turning the parcel over every 12 hours.
  • When ready to serve, wash off the marinade and pat the fillets dry.
  • Slice as you would for smoked salmon and serve with creamed horseradish and a beetroot and bitter leaf salad.