7 hours ago
Monday, October 6, 2014
On every British menu there is a beetroot cured salmon as a first course.
Not smoked salmon, but a beautiful reddish cured salmon that tastes wonderful with black bread and horseradish cream for breakfast or lunch.
I was chatting with a chef in London and he told me how easy it was to make at home!
I had a nice piece of wild salmon expertly wrapped in the freezer waiting for such an experiment, and you know I have a million beets.
This was absolutely beautiful, and I didn't have to use any photo enhancements, the color is the real deal.
Beet Cured Salmon w/ Horseradish Cream (adapted from Port & Fin and Jamie Oliver)
1 lb. piece of wild salmon
2 tbsp kosher salt
2 large red beets, peeled and grated
zest of a lemon
zest of an orange
1/4 cup sugar
1/4 cup of vodka or gin
bunch of fresh dill
a tsp of prepared horseradish
Season the fish with the kosher salt.
I mixed the grated beets with all the other marinade ingredients and patted all over the salmon, then placed it in a Pyrex glass dish.
I laid the salmon, skin side up in the dish and covered it with plastic wrap.
Then placed a heavy pot w/ 6 lb. weights inside to weigh it down!
I kept it in the fridge for 48 hours without disturbing it.
When ready, I patted off the marinade with paper towels.
It was easy to slice.
I plated it with my garden fresh roasted beets and some horseradish cream.
This was so easy and so pretty.
I found a new use for my forever producing beets!