Orange-Cured Salmon

Directions

1. 1
   Remove any pin bones from the fish with tweezers.
2. 2
   In a bowl, combine the salt, sugar, and orange zest. Add the grated beet and stir to combine.
3. 3
   Pour half of the preparation into a cake pan, place the salmon fillet on top and then cover with the remaining mixture.
4. 4
   Store in a cool place for 3 days and remove any water from the dish every day.
5. 5
   The third day remove the salmon from the dish and wash. Pat dry.
6. 6
   Season it with pepper, add a little lemon zest and dill, roll it in plastic wrap. Freeze it for 12 hours (this will kill any parasites).
7. 7
   Remove it from the freezer and let it thaw without the plastic wrap.
8. 8
   Slice and serve with black bread, Danish rugbrod (or toast), and cottage cheese.