Culinary Corner: Horseradish Cured Salmon

Enjoy this delicacy that requires only five minutes of prep work!!

1 lb salmon, skin off

3-inch horseradish 

2 cooked beets

1/4 cup kosher salt

1/4 cup sugar

1/2 teaspoon black pepper

Grate the horseradish and beets. Combine it with the salt, sugar, black pepper. Mix well until fully incorporated. Pat the salmon dry. On a large piece of cling wrap, spread half of the beet mixture. Place the salmon on top and cover the rest of the salmon with the remaining beet mixture. Wrap tightly with the cling wrap and place on a pan. Place a heavy object on top of the wrapped salmon. Refrigerate for 36-72 hours. The longer the fish cures, the fish will become firmer and more flavorful. Every twelve hours drain the liquid that seeps out of the cling wrap. Lightly rinse the fish and pay dry. Slice thinly.