Curing salmon at home is simpler than it sounds, and it’s infinitely more satisfying when you serve it on a plate you’ve thrown and glazed by hand. With earthy beetroot, fresh dill, and a bright Scandi-style sauce, this recipe is an ode to the slow craft of making food, and the ceramics to hold it.

In this guide, you’ll learn exactly how to cure salmon with beetroot and dill, how to grow the herbs to go with it, and how to create a handmade plate worthy of your finished dish.

What You'll Need

Ceramics

1000g terracotta clay
1 bucket of white slip
1 bucket of clear glaze

Seeds & Soil

1 packet mixed micro organic cress seeds (Tamar Organics)
1 packet beetroot seeds
1 packet organic dill seeds
1 bag Perlite
1 bag peat-free compost

Cured Salmon

4 raw beetroot
1 side of salmon, skin off
1kg rock salt
1kg caster sugar
3 tbsp chopped dill
1 tbsp lemon zest
400g beetroot juice

Sweet Dill Sauce

4 egg yolks
1 tsp caster sugar
Zest of 1 lemon (more to taste)
Vegetable oil (neutral, like rapeseed)
Salted water (for thinning sauce)

Step 1: Grow the Herbs and Cress

Give yourself 4–6 weeks to grow your garnishes. Sow beetroot, dill, and mixed cress seeds in a 50/50 mix of compost and Perlite. Use shallow trays or small pots. Place in a sunny window or greenhouse and keep moist.

Note that Cress grows quickly, so stagger your planting to have fresh shoots at harvest time.

Beetroot needs deeper soil. Fill a pot or small raised bed with good-quality compost and water regularly.

Step 2: Throw Your Serving Plate

While the greens are growing, head to the wheel.

For a Standard Plate:

Use 1000g of terracotta clay
Throw a wide, flat plate form — approx. 24–28cm diameter
Once leather hard, apply white slip for a soft contrast
Let dry until bone dry and bisque fire to 1120°C

Glazing:

Dip or brush with clear glaze
Glaze fire to 1080°C for a glossy, food-safe finish

This rustic red clay with white slip creates a beautiful contrast to the vibrant beetroot-stained salmon.

Step 3: How to Cure Salmon with Beetroot and Dill

Curing salmon at home locks in flavor, color, and elegance — no smoker needed.

Instructions:

Prepare the cure:
In a bowl, mix 1kg rock salt, 1kg caster sugar, chopped dill, lemon zest, and the grated flesh of 4 raw beets.
Layer the cure:
In a deep tray or baking dish, pour in a third of the cure mixture. Lay the salmon fillet on top, then cover it completely with the rest of the cure. Press it in gently.
Pour beetroot juice:
Drizzle 400g of beetroot juice over the top.
Cover and refrigerate:
Wrap tightly or cover with a lid. Place in the fridge for 36–48 hours, depending on the thickness of your salmon.
Rinse and dry:
Once cured, remove the salmon, rinse under cold water, and pat dry. It should feel firmer and have a rich crimson hue.
Slice thinly to serve.

Keep in mind that the longer you cure, the firmer and saltier it becomes. 36 hours is ideal for a moist texture and balanced flavor.

Step 4: Make the Sweet Dill Sauce

This bright, tangy emulsion is inspired by classic Scandinavian gravlax sauces.

Method:

Whisk egg yolks, lemon zest, and a teaspoon of sugar in a bowl.
Very slowly drizzle in vegetable oil while whisking to emulsify.
Add a splash of salty water to loosen the texture.
Adjust lemon and salt to taste.

You’ll end up with a glossy, mayonnaise-like sauce perfect for cutting through the richness of the salmon.

Step 5: Assemble and Serve

On your handmade plate, artfully layer:

Thin slices of cured salmon
Fresh microgreens and beet leaves
A generous spoonful of sweet dill sauce

Drizzle with extra beetroot juice for color, or serve with rye bread and pickled onions for a full Nordic spread.

Curing your own salmon is a rewarding process. When paired with homegrown herbs and your own ceramic work, it becomes more than a dish—it’s a personal ritual.

Next time you want to impress dinner guests (or just treat yourself), bring out your handmade plate and lay down thin, glistening slices of beetroot-cured salmon. Every part of it — from soil to slip — was made by you.