Beetroot Salmon with Potato Salad and Cucumber Pickle Recipe

Marinated overnight in grated beetroot, ginger and mustard seeds, these delicious salmon fillets are the perfect Scandi-inspired summer dish. 

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 2 people


Put the salmon in a sealable food bag.

Add the beetroot, ginger, mustard seeds, half the dill, the lemon zest and juice and 1 tsp olive oil.

Chill for at least 3 hours, or overnight.

Cook the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain and cool under cold water.

Once cool, toss with the crème fraîche and horseradish. Season.

In a bowl, mix the cucumber, vinegar, remaining dill, sugar and a pinch of salt.

Heat the remaining oil in a frying pan over a medium heat.

Cook the salmon, skin-side down for 3-4 minutes, then turn and cook for a further 2-3 minutes.

Serve with the potato salad and cucumber pickle.


  • 2 skin-on salmon fillets
  • 1 beetroot, grated
  • 1cm piece ginger, grated
  • 1 tsp mustard seeds
  • 2 tbsp chopped dill
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil

For the Potatoes

  • 400g new potatoes
  • 2 tbsp half-fat crème fraîche
  • 2 tsp creamed horseradish

For the Pickle

  • 100g cucumber, chopped 
  • 2 tsp white wine vinegar
  • 1 tsp sugar