Beetroot & vodka cured salmon
A make-ahead starter for grown-ups with vodka soaked salmon served with a caper and dill cream
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins plus overnight curing
- Cover a small shallow baking tray with clingfilm and sit in the salmon fillet, skin-side down. Mix the beetroot, salt, sugar, coriander and dill and spread over the top of the salmon fillet. Spoon over the vodka. Wrap the whole tray in another couple of layers of clingfilm. Put another baking tray on top and weight down with a few tins. Chill for 24 hours.
- To serve, unwrap the salmon and drain off the liquid in the tin. Brush away all the marinade and put the salmon on a board. Slice the salmon as thinly as possible, leaving behind the skin.
- Mix the caper cream ingredients together and season. Arrange the salmon on plates with watercress and serve with the cream.
PER SERVING
278 kcalories, protein 24.6g, carbohydrate 4g, fat 18 g, saturated fat 5.4g, fibre 0.2g, salt 2.7 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2083649/
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Ingredients
- 700g salmon fillet , from the thick end, skin on
- 2 small beetroot , peeled and grated
- 75g coarse sea salt
- 100g golden caster sugar
- ½ tbsp coriander seeds , crushed
- ½ a small bunch dill , chopped
- 1 tbsp vodka
- baby watercress , to serve
CAPER AND DILL CREAM
- 150ml pot soured cream
- 1 tsp Dijon mustard
- 2 tbsp baby capers
- ½ a small bunch dill , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins plus overnight curing
Ingredients
- 700g salmon fillet , from the thick end, skin on
- 2 small beetroot , peeled and grated
- 75g coarse sea salt
- 100g golden caster sugar
- ½ tbsp coriander seeds , crushed
- ½ a small bunch dill , chopped
- 1 tbsp vodka
- baby watercress , to serve
CAPER AND DILL CREAM
- 150ml pot soured cream
- 1 tsp Dijon mustard
- 2 tbsp baby capers
- ½ a small bunch dill , chopped
PER SERVING
278 kcalories, protein 24.6g, carbohydrate 4g, fat 18 g, saturated fat 5.4g, fibre 0.2g, salt 2.7 g
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