Beet- and Horseradish-Cured Salmon

Step 1

If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.

Step 2

Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.

Step 3

Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.

Step 4

Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.

Step 5

Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.