Orange-Cured Salmon

1. 1

   Remove any pin bones from the fish with tweezers.

2. 2

   In a bowl, combine the salt, sugar, and orange zest. Add the grated beet and stir to combine.

3. 3

   Pour half of the preparation into a cake pan, place the salmon fillet on top and then cover with the remaining mixture.

4. 4

   Store in a cool place for 3 days and remove any water from the dish every day.

5. 5

   The third day remove the salmon from the dish and wash. Pat dry.

6. 6

   Season it with pepper, add a little lemon zest and dill, roll it in plastic wrap. Freeze it for 12 hours (this will kill any parasites).

7. 7

   Remove it from the freezer and let it thaw without the plastic wrap.

8. 8

   Slice and serve with black bread, Danish rugbrod (or toast), and cottage cheese.

* Per serving · 4 servings · Values may vary.