Beetroot and Pepperberry

Cured Ōra King Salmon

By Chef Ollie Hansford

Serves: 2


  • 400g Ōra King Salmon Belly
  • 250g Sugar
  • 250g Table Salt
  • 1x Large Beetroot
  • 1x Orange (Zest and Juice)
  • 1x Lemon (Zest and Juice)
  • 1x tbsp Cumin Seeds
  • 1x tbsp Fennel Seeds
  • 3x tbsp Pepperberry Salt


  • Pickled Grapes
  • Olive Oil
  • Chives


  1. Skin the salmon and leave to one side. In a food processor or blender add the salt, sugar, chopped beetroot, zest and juice of the lemon and orange, the cumin and the fennel seeds along with the Pepperberry salt and blitz for a minute or until combines and a wet cement like consistency is made.
  2. Cover the salmon in this mixture. Lay the salmon onto a high sided tray and cover with the mixture. If you have some left, it will keep for weeks in case you wanted to make this again.
  3. Once the salmon is covered, wrap the tray in cling film and refrigerate for 24 hours, turning once after 12 hours.
  4. After 24 hours the texture should have changed and is now slightly firm to touch, with a lot more liquid in the tray. Remove the salmon from the fridge and wash under cold water to remove any of the salt mixture. Then pat dry with a cloth and the salmon is ready to eat.


Slice the salmon as thin as you can. Arrange on a plate fanning the salmon out so you can see the beautiful fat and cure. Top with slices of slight pickled grapes, chopped chives and olive oil.