Give curing a go at home with this beetroot-infused salmon dish
Added on
March 26, 2020
New to curing? Try this easy-to-follow beetroot-cured salmon recipe from Trewithen Restaurant
Serves 4
Supported by
You will need
Method
Fresh salmon 300g, thinly sliced
For the cure
Cognac 50ml
Cooked beetroot 100g
Clementine 1, juiced and zested
Lime 1, juiced and zested
Salt 50g
Caster sugar 100g
For the pickled vegetables
White wine vinegar 50ml
Water 50ml
Caster sugar 10g
Leeks 50g, finely sliced
Cucumber 50g, sliced
For the mayonnaise
Quality mayonnaise 100g
Parsley a handful, chopped
To serve
Clementine segments
For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.
You will need
Fresh salmon 300g, thinly sliced
For the cure
Cognac 50ml
Cooked beetroot 100g
Clementine 1, juiced and zested
Lime 1, juiced and zested
Salt 50g
Caster sugar 100g
For the pickled vegetables
White wine vinegar 50ml
Water 50ml
Caster sugar 10g
Leeks 50g, finely sliced
Cucumber 50g, sliced
For the mayonnaise
Quality mayonnaise 100g
Parsley a handful, chopped
To serve
Clementine segments
Method
For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.
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