Beetroot Cured Glenarm Salmon with Roy Lyttle’s Pickled Vegetables


This is a dish from Shaun Hanna, Linen Hill, showcasing local food on the Tesco Cookery Theatre in the Food NI Pavilion at The Balmoral Show 2014



Preparation Time:

5-7 days

Cooking Time:




  • 1 side of salmon - skin on and pin boned
  • 3 beetroot peeled and grated
  • 100g caster sugar
  • 60g coarse sea salt
  • zest & juice of 1 lemon
  • zest & juice of 1 lime
  • 50g dill - finely chopped
  • 1 teaspoon fennel seeds

  1. Check salmon for bones and trim off excess belly fat
  2. Combine all ingredients in a bowl
  3. Lay out 3 layers of cling film big enough to set the salmon on
  4. Place the salmon skin side down on the film
  5. Cover evenly with the beetroot mixture
  6. Wrap tightly in the cling film
  7. Refrigerate for 5-7 days
  8. Remove beetroot mixture and dry off with kitchen roll
  9. Slice thinly with a sharp knife

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Glenarm Organic Salmon is accredited by Global Trust and Bio Suisse

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