A showstopper of a centrepiece for celebrations
Beetroot Cured Salmon Side
Rated 5.0 stars by 1 users
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Servings
8
Prep Time
48 hours
Cook Time
1 minute
A vibrantly coloured side of salmon to wow your guests.
Ingredients
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Organic salmon side
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400g beetroot, grated
-
150g sea salt
-
200g caster sugar
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15g fresh dill, chopped
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2 garlic cloves
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200ml creme fraiche
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1 lemon
Directions
Mix all ingredients, except for the salmon side, together in a large bowl
Spoon a third of the beetroot mixture into the base of a dish large enough to fit the salmon
Lay the salmon side on top of the beetroot and cover with the remaining mixture
Cover tightly with clingfilm and refrigerate for 48 hours, turning the salmon every 12 hours ensuring it is fully covered by the beetroot mixture
The salmon is ready when it is firm to the touch
Before serving, discard the beetroot mixture and carefully wash any remaining beetroot from the salmon. Slice thinly.
Mix the chopped dill, crushed garlic, creme fraiche in a small bowl with the juice and zest of a lemon. Season to taste.
Serve
Sea Bass With Tomato Sauce
Reading
Beetroot Cured Salmon Side
1 minute
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