Beetroot and tequila cured salmon
Beetroot and tequila cured salmon is an elegant starter of raw salmon fillet cured with grated beetroot, tequila, sugar and sea salt. The TM7 grates the beetroot finely and grinds the star anise, peppercorns and seeds into a fragrant cure, giving the fish a deep ruby colour and delicate sweet-salty flavour with warm spice notes.
About this recipe
Beetroot and tequila cured salmon Thermomix TM7 is a restaurant-quality starter you can easily make at home with your all-in-one kitchen machine. Fresh salmon fillet is buried in a vibrant cure of grated beetroot, tequila, sea salt, sugar and crushed warm spices, transforming it over several hours into silky, ruby-red slices with a delicate sweet-salty flavour. Searching for cured salmon recipes or an impressive festive starter? This one delivers drama on the plate with very little hands-on work. The TM7 grates the raw beetroot to a fine, even pulp in seconds and grinds the star anise, peppercorns, fennel and coriander seeds into a fragrant powder that infuses the cure far better than shop-bought mixes. It is an ideal make-ahead starter for Christmas, New Year or a dinner party, since the salmon cures unattended in the fridge while you prepare everything else.
Preparation tips
- Use a thick, very fresh piece of salmon and press the beetroot cure firmly onto all sides so the colour penetrates evenly. Wrap the fish tightly in cling film before refrigerating to keep the cure in constant contact.
- Scrape off the cure gently with the back of a knife and pat the salmon dry before slicing. Always slice against the grain with a very sharp knife for neat, thin, ruby-red portions.
- Serve the cured salmon with a dollop of horseradish cream, thin rye bread or blinis and a few sprigs of fresh thyme. Leftovers keep well wrapped in the fridge for up to two days.
Recipe variations
- Alcohol-free version: replace the tequila with fresh beetroot juice or a squeeze of orange juice. The salmon still takes on the beautiful ruby colour and sweet-salty flavour, making it suitable for children and non-drinkers.
- Nordic festive variation: swap the star anise and coriander seeds for dill, juniper berries and a splash of gin instead of tequila, giving the cured salmon a classic Scandinavian character perfect for a Christmas smorgasbord.
Thermomix TM7 Benefits
- Grating raw beetroot in the TM7 takes mere seconds, producing a fine, even pulp that colours the salmon deep ruby during curing. [Multi-Function]
- The TM7 grinds star anise, fennel and coriander seeds into a fragrant powder that infuses the salt-sugar cure with intense aroma. [Multi-Function]
- With precise weighing directly in the TM7 bowl, the sea salt and sugar ratio for the cure is always balanced for perfectly seasoned salmon. [Precision Control]
- Thanks to guided cooking on the TM7 screen, each step of the tequila cure is clearly timed so the salmon reaches ideal silken texture. [Guided Cooking]
- Cleaning the TM7 bowl after preparing the beetroot cure is quick and simple, leaving you more time to slice and plate the salmon beautifully. [Time Savings]
Ingredients
- star anise
- whole black peppercorns
- fennel seeds
- coriander seeds
- brown sugar
- sea salt
- fresh thyme
- raw beetroot
- tequila
- fresh skinless, boneless salmon fillet