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Beet and Juniper Cured Salmon with Herbed Cream Cheese

Beet and Juniper Cured Salmon with Herbed Cream Cheese
Recipe Date:
November 2, 2022
Serving Size:
Cook Time:
Imperial (US)
A switch-up on the classic lox using the beautiful staining capabilities of red beets to bring a festive pop of color to the table. Serve with torn brioche, sliced shallots, caperberries, or your favorite cured lox fixings. The fruity and earthy flavors of beet and juniper take cured salmon a step above the norm. Feel free to prepare the salmon a day or two ahead of time, keeping it uncut and tightly wrapped in plastic wrap in the refrigerator.
  • 1 1/2 lbs side of salmon, skinned and boned
  • 2 tbsps juniper berries
  • 2 tbsps black peppercorns
  • 2 bay leaves
  • 1 lemon, zested and juiced
  • 2 medium red beets, peeled and grated
  • 1/4 cup cup sugar
  • 1/4 cup kosher salt
  • For the dill cream cheese:
  • 8 ozs softened cream cheese
  • 1 tbsp fresh chopped chives
  • 1 tbsp fresh chopped dill
  • zest of one lemon
  • salt and sepper to taste
  • For Serving:
  • fresh brioche or challah bread
  • capers, caperberries or briny pickles
  • thinly sliced shallots/red onions
  • fresh herbs like dill or parsley
  1. To make the salmon cure start by lightly toasting the juniper berries and black peppercorns. In a spice grinder or mortar and pestle pulverize the spices and the bay leaves. In a medium mixing bowl, mix the spices with the sugar, salt, lemon juice and zest. Mix well until thoroughly combined. Remove the salmon from the refrigerator and pat dry with a paper towel then set aside on a baking sheet. On an additional baking sheet or cutting board, create a layer of plastic wrap twice the width and length of the salmon. Sprinkle half of the grated beet in an even layer on the plastic in the shape of the salmon, followed by an even layer of the cure, then the salmon, skin side down (touching the cure). Sprinkle the remaining cure over the top of the salmon, followed by the remaining shredded beet. Press gently and make sure the cure and the beets are flush with the salmon and evenly dispersed. Wrap firmly with the plastic wrap, then wrap once more with additional plastic. Transfer the wrapped salmon to a dish or sheet that will allow the salmon to lay flat in the refrigerator and also collect any liquid that may escape. Refrigerate for 12 hours.
  2. Remove the salmon from the refrigerator after twelve hours and carefully remove and discard the plastic, beets and cure. Gently rinse the salmon under cold water, pat dry and set aside (or refrigerate).
  3. Thoroughly mix the softened cream cheese with the chopped fresh herbs, lemon zest, salt and pepper. Serve at room temperature or refrigerate for later use.
  4. With a long sharp knife, slice the salmon on a bias as thinly as possible. Arrange, ribbonlike, on a serving platter with the bowl of the cream cheese and remaining accoutrement.


Take a look at our recommended pairing below.