Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.

Cover and refrigerate for 3 days, turning daily. Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.

Cover and refrigerate for 24 hours. After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt. Dry with paper towel and transfer to a wire ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.