Beetroot Cured Salmon

Oct 11, 2018

Beetroot Cured Salmon

Oct 11, 2018

Beetroot Cured Salmon, Spring Onion and Strawberry Salsa, Toasted Rye and Chive Crumble, Dijon Mustard Cream and Sweet Violet

Enjoy with the Creation Rosé

Yields 10 portions

Cured Salmon

1 side of salmon

100 g finely grated beetroot

50 g salt

40 g sugar

20 g lemon rind

Mix the finely grated beetroot, salt, sugar and lemon rind.

Rub the mix over the flesh side of the salmon.

Place in an airtight container and leave in the fridge for 36 hours.

Take the salmon out and wash the salt mix off under cold running water.

Thinly slice the salmon, taking care not to cut the skin as well.

Place the sliced salmon on a plate.

Rye and Chive Crumble

50 g rye bread toasted

20 g finely chopped chives

Toast your rye bread till completely dried out.

Place in a food processor and by using the pulsing action, chop it up roughly.

Place in a bowl and mix through the chopped chives.

Strawberry and Spring Onion Salsa

100 g strawberries

20 g spring onion

10 ml verjuice

Dice the strawberries into small cubes.

Chop the spring onions.

Mix the strawberries and spring onions in a bowl with the verjuice.

Dijon Cream

100 ml cream

20 g Dijon mustard

Reduce the cream to 2/3 and whisk in the Dijon mustard.

Set aside.


10 g violets

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