While visiting Berlin Rick was particularly struck by the display of smoked and salted fish in a department store in KaDeWe. At the counter were every type of herring, including bloaters and red herring, salt fish, smoked sprats, smoked cod’s roe and about four or five different cured salmon dishes, one being a beetroot cure. Rick came up with his own version of cured salmon, which marries the flavour of beetroot with caraway seeds and white pepper and now features as a new dish on our four-day fish & shellfish cookery course in March.

Nick Evans, our head chef lecturer at Rick Stein’s Cookery School says:

“Beetroot and salmon are a great combination because the earthiness of the beetroot complements the salmon exceptionally well. This dish takes three days to cure properly from start to finish so it’s great that we get the opportunity to show students how to make this dish on our four-day cookery course.”

Recipe © Rick Stein’s Long Weekends, BBC Books, 2016

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