Beetroot Cured Salmon

Cricket Flour Wrap

02 Cricket Beetroot Salmon

The naturally ‘nutty’ flavour of the cricket flour wrap, will match nicely with the cured salmon and the pistachio nuts.

Makes four - plus leftovers


Beetroot cured salmon

500g Fresh salmon
1 Large beetroot
60g Maldon sea salt
60g White sugar
Handful of fresh dill
40ml Vodka

Other components

½ Cup pistachio nuts
1 Small block of goat feta
Small portion of watermelon
8 Yellow cherry tomato
1 Large beetroot
2 Radish
2 Snack cucumber
2 Cups roquette leaves
1 Cos lettuce


½ Cup fresh orange juice
2½ Tbsp balsamic vinegar
1 tsp honey
1/3 Cup olive oil


Cure salmon – 2 to 3 days in advance

Remove skin and any bones from salmon. Grate beetroot and squeeze excess moisture out by wringing it in a tea towel or similar. In a bowl mix the drained beetroot, salt, sugar, dill and vodka. Lay out some cling wrap, put a layer of beetroot mix down and put the salmon fillet on top, then cover the salmon with the rest of the beetroot mix. Tightly cling wrap and then refrigerate - put a weight on top to press the salmon and keep pressure on it. Check each day and drain off excess moisture. After 3 days rinse off the beetroot mix, pat dry and cling wrap for use later.

Other components

Roast pistachio kernels at 180c for 4-5 minutes. Cut the beetroot into 1cm cubes and boil until tender – put aside to cool.  Cut the cherry tomatoes in half. Make about 20 watermelon balls. Thinly slice the radish and the cucumber. Slice the nice inner leaves of the cos lettuce and mix together with the roquette leaves (baby roquette is the best). Cut goat feta into small cubes or triangles.


Put ingredients in a jar and shake well to combine – add extra juice/balsamic/oil to your preference.

‘Wrap Bowl’ method

Make a ‘Wrap Bowl’ – trim a wrap to the size of a side plate then either:

Deep fry using 2 wire strainers (both the same size and about the size of a small bowl/cup) placing the wrap into one of the strainers and then sandwiching the wrap by putting the other strainer on top – deep fry till golden and crispy.

Bake in the oven by placing the wrap in a small cake tin, or bowl and blind baking it until crispy. 

To Wrap

For each wrap bowl, put some cos/roquette salad in the base, then fill up the wrap with the other ingredients being as artistic as possible. Place the thinly sliced salmon amongst your salad and when finished, lightly drizzle with some dressing.

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Tips & Tricks 

Some like it hot 

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’.

Left over wraps? No worries 

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.


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