Beet-Cured Salmon with Whipped Cream Cheese

Foundations Referenced

• → Beet Cure

Ingredients

• 1 side of salmon (2–2.5 lbs), skin-on, pin bones removed
• Beet cure mixture (→ foundation)

Whipped Cream Cheese

• 8 oz cream cheese, softened
• 2 tbsp heavy cream
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, minced
• Salt, white pepper

For Serving

• Toasted crostini or pumpernickel rounds
• Capers
• Thinly sliced red onion
• Fresh dill fronds
• Lemon wedges
• Extra-virgin olive oil

Method

Cure (48–72 hours ahead)

1. Lay a large sheet of plastic wrap on a sheet pan. Spread half the beet cure mixture on the plastic in the shape of the salmon fillet.
2. Place salmon skin-side up on the cure. Pack remaining cure on top and sides.
3. Wrap tightly in plastic. Place another sheet pan on top, weight with cans or a heavy skillet.
4. Refrigerate 48–72 hours, flipping once daily. Liquid will weep out — this is normal.
5. Unwrap, rinse thoroughly under cold water. Pat very dry. The salmon will be firm, jewel-toned pink from the beet, and deeply seasoned.

Whipped cream cheese

1. Beat cream cheese with cream, lemon juice, zest, and dill until light and fluffy. Season.

Serve

1. Slice salmon as thinly as possible on the bias, using a long, sharp knife.
2. Spread whipped cream cheese on crostini. Drape salmon slices over.
3. Garnish with capers, red onion, dill fronds, a squeeze of lemon, and a drizzle of olive oil.

What You're Learning

• Curing: salt draws moisture out of the protein through osmosis, concentrating flavor and firming texture
• The beet adds color and subtle earthiness — it's aesthetic and functional
• Thin slicing technique: a sharp knife and long, smooth strokes (no sawing)
• This is garde manger (cold kitchen) work — preservation techniques that predate refrigeration
• The dish is a culmination: knife skills (Ch.01), understanding protein (Ch.03), curing (Ch.08), and composed plating (Ch.04)