Culinary Institute of America Recipe
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Norwegian Beet- and Horseradish- Cured Salmon

Cured salmon is a versatile ingredient for making party hors d’oeuvre. Make this holiday classic yourself. Here are some serving suggestions:

  • Shingle thin slices of salmon onto a plate/platter. Garnish with marinated beets.
  • Fill the center of thin slices of salmon with horseradish sour cream, roll, and place on top of a cucumber slice.

Learn how to cut a whole salmon in our online technique video.

Norweigan Beet- and Horseradish-Cured Salmon recipe by The Culinary Institute of America



Makes 12 to 14 Servings

  • 1 salmon fillet, scales removed, skin on (approximately 3 pounds)
  • 2 cups (about 12 ounces) peeled and finely chopped or grated raw red beets
  • 1 3/4 cups prepared horseradish
  • 3/4 cup sugar
  • 1/2 cup kosher salt
  • 2 tablespoons cracked black pepper


  1. Carefully find any pin bones in the salmon by gently running your hand over the flesh, and remove them using needle-nose pliers. Score the skin, making three or four diagonal, 2- to 3-inch slashes. Center the fillet, skin-side down, on a large piece of cheesecloth or plastic wrap.
  2. Mix the cure ingredients together thoroughly and pack the mixture in an even layer over the flesh of the salmon. (The layer of cure should be slightly thinner where the flesh of the fillet tapers and thins towards the tail.)
  3. Wrap the salmon loosely in the cheesecloth or plastic wrap and place it in a pan with sides that is large enough to allow the fish to lay flat.
  4. Refrigerate the fish for 3 days to allow it to cure. After the third day, gently unwrap the fillet and scrape off the cure.
  5. Slice the salmon and serve, or wrap and refrigerate for up to 1 week.
 Per one-ounce serving: 68 CALORIES, 6.5 g PROTEIN, 2.5 g CARBOHYDRATES, 0 g FIBER, 3.5 g TOTAL FAT (0.5 g saturated fat), 890 mg SODIUM, 18 mg CHOLESTEROL

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