Beetroot-cured salmon and eggs

A luxurious breakfast featuring home-cured salmon with warming winter spices and beetroot, served on perfectly scrambled eggs and hot buttered crumpets.

Matt Tebbutt recipe

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

 


Nutri-Score BThis dish combines protein-rich salmon and eggs with moderate amounts of fats from butter. The recipe provides excellent omega-3 fatty acids and high-quality protein.


Equipment


Ingredients

For the Cured Salmon

  • Salmon fillet 500g/1lb 2oz, skin on and pin boned
  • Table salt 250g/9oz
  • Caster sugar 250g/9oz
  • Beetroot juice 200g/7oz
  • Ground cinnamon 2 tsp
  • Ground mace ½ tsp
  • Ground cloves ½ tsp
  • Ground ginger 1 heaped tsp

For the Scrambled Eggs

  • Free-range eggs 8 medium
  • Unsalted butter 50g/1¾oz
  • Salt a pinch
  • Chives 2 tbsp, chopped

To Serve

  • Crumpets 4
  • Unsalted butter 2 tbsp
  • Lemon 1, cut into wedges

Method

Curing the Salmon (24 hours ahead)

  • Mix salt, sugar, and all spices with beetroot juice in a small baking tray
  • Place salmon in the mixture, skin side up
  • Wrap tightly in two layers of cling film
  • Refrigerate for 12 hours
  • Flip salmon skin side down, re-wrap, and refrigerate for another 12 hours

Preparing the Scrambled Eggs

  • Whisk eggs with salt in a bowl
  • Place cold butter in a large frying pan
  • Crack eggs directly onto the cold butter
  • Heat pan on low until eggs begin to set
  • Gently drag edges to center until softly scrambled (3-4 minutes)

Assembly

  • Slice the cured salmon thinly
  • Toast and generously butter the crumpets
  • Top crumpets with scrambled eggs
  • Sprinkle with chopped chives
  • Add sliced salmon and serve with lemon wedges

Suggested Wine Pairing

Majestic: Definition Chablis 2022
This crisp, mineral-driven Chardonnay perfectly complements the rich salmon and eggs while its citrus notes echo the lemon garnish.

Tesco: Tesco Finest Prosecco Valdobbiadene DOCG
A bright, fresh sparkler that cuts through the richness of the eggs and adds a celebratory touch to brunch.

Sainsbury’s: Taste the Difference Sancerre 2022
A elegant Loire Valley Sauvignon Blanc with gooseberry notes that pairs beautifully with the cured fish and creamy eggs.


Nutri-score Health Check

This recipe receives a Nutri-Score of B (Well balanced). The score reflects:

Positive factors:
– High-quality protein from salmon and eggs
– Omega-3 fatty acids from salmon
– Essential nutrients and minerals
– Moderate portion sizes

Areas affecting the score:
– Salt content from the curing process
– Saturated fat from butter
– Sugar used in curing process

Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

  • Can I cure the salmon for longer than 24 hours?
    While possible, it’s not recommended as the salmon may become too salty and the texture could become too firm.
  • What if I can’t find beetroot juice?
    You can skip it – the salmon will still cure perfectly but won’t have the distinctive pink color.
  • Can I freeze the cured salmon?
    Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
  • How long will the cured salmon keep?
    Properly stored in the refrigerator, it will keep for up to 5 days.
  • Can I halve the recipe?
    Yes, simply reduce all ingredients by half but keep the curing time the same.
  • Why add eggs to cold butter?
    This method helps create creamier scrambled eggs as the butter and eggs heat together gradually.
  • Can I make this without crumpets?
    Yes, toasted sourdough or English muffins make excellent alternatives.
  • Why use unsalted butter?
    It allows better control over the final seasoning, especially important since the salmon is already salty.
  • Can I prepare any elements in advance?
    The salmon must be cured ahead, but eggs should be cooked just before serving.
  • What type of salmon is best?
    Fresh, high-quality salmon is essential. Choose center-cut fillets for even curing.

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