- remove the fresh salmon from its packaging - inspect for any bones, remove them - grate the beets, transfer them to a mixing bowl, add the rest of the cure ingredients; mix well to combine - lay a large piece of plastic wrap on a baking sheet
– spread half of the cure on the plastic wrap - place your salmon on top of it - cover the top with the rest of the cure - wrap it tightly, place a baking dish on top to weight it down - refrigerate 48-72 hrs; flip daily - unwrap, rinse, pat dry and slice
- on a bagel - in a breakfast bowl - add to a salad - serve over potatoes with an egg - with crepes or galette