Introduction
This delightful dish combines the vibrant flavors of cured salmon with the earthy sweetness of beetroot, enhanced by a zesty horseradish cream and refreshing cucumber ribbons. Perfect as an appetizer or a light meal, this recipe showcases the art of curing fish while providing a stunning presentation that will impress any guest.
Ingredients
Beetroot Cure:
– 1 medium beetroot, peeled and grated
– 1/4 cup (55g) white sugar
– 1/4 cup (75g) coarse cooking salt (not table salt)
– 1 tablespoon gin or vodka
– 1 teaspoon coriander seeds
– 1 teaspoon fennel seeds
– 1 teaspoon black peppercorns
– 1 teaspoon juniper berries
– Zest of 1 lemon
– Zest of 1 orange
– 1/4 cup (5g) fresh dill, roughly chopped
Salmon:
– 500g (1 lb) skin-on salmon fillet, pin-boned
Horseradish Cream:
– 1/2 cup (125ml) sour cream
– 2 tablespoons prepared horseradish
– 1 teaspoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon white sugar
Cucumber Ribbons:
– 2 Lebanese cucumbers
– 2 tablespoons red or white wine vinegar
– 1/4 teaspoon salt
– 2 teaspoons fresh dill, roughly chopped
For Serving:
– Dark rye bread, thinly sliced (or crackers)
– 1/3 cup capers
– 1/4 cup vegetable or canola oil
– Fresh dill sprigs
– Lemon wedges or slices
Prep Time
The preparation time for this dish is approximately 20 minutes, not including the curing time.
Cook Time, Total Time, Yield
Cook time is minimal, primarily focused on frying the capers and toasting the bread, totaling about 10 minutes. The total time, including curing and preparation, is about 48 hours and 30 minutes. This recipe yields 4-6 servings, depending on portion sizes.
Detailed Directions and Instructions
Prepare Beetroot Cure:
Place grated beetroot, sugar, salt, gin or vodka, coriander seeds, fennel seeds, black peppercorns, juniper berries, lemon zest, orange zest, and chopped dill into a food processor. Blend until the mixture reaches a smoothie-like consistency, about 15 seconds, scraping down the sides as needed.
Prepare Salmon:
Line a container that snugly fits the salmon with two large pieces of cling wrap, overlapping them to form a cross. Spread half of the beetroot cure mixture onto the cling wrap inside the container. Place the salmon fillet skin-side up on top of the beetroot mixture. Spread the remaining beetroot mixture over the top and sides of the salmon, ensuring full coverage. Wrap the salmon tightly with the cling wrap, ensuring it’s well-sealed. Place a lid on the container or cover with additional cling wrap. Refrigerate for 48 hours without turning.
Rinse and Rest:
After 48 hours, unwrap the salmon and rinse off the beetroot mixture under cold water. Pat the salmon dry with paper towels. For optimal flavor, place the salmon in an airtight container and refrigerate overnight to allow the salt to redistribute evenly.
Prepare Horseradish Cream:
In a bowl, combine sour cream, prepared horseradish, lemon juice, salt, and sugar. Mix until smooth.
Prepare Cucumber Ribbons:
Using a vegetable peeler, slice the cucumbers lengthwise into thin ribbons. In a bowl, toss the cucumber ribbons with vinegar and salt. Let sit for 10 minutes, then drain any excess liquid. Toss with chopped dill and transfer to a serving dish.
Prepare Fried Capers:
Heat vegetable or canola oil in a small pan to 190°C (375°F). Fry the capers for 30 seconds to 1 minute until crisp. Drain on paper towels and let cool.
Prepare Crispy Bread:
Preheat the oven to 180°C (350°F). Lightly brush both sides of the rye bread slices with olive oil. Bake for 8 minutes, turning halfway through, until crisp.
Serve:
Place the cured salmon on a serving platter. Scatter fried capers and fresh dill sprigs over the salmon. Serve with crispy bread, horseradish cream, cucumber ribbons, and lemon wedges. To serve, slice the salmon thinly down to the skin (but not through it), then slide the knife blade parallel to the skin to separate the slices. Spread horseradish cream on crispy bread, top with a slice of salmon, a few capers, and a sprig of dill.
Notes
Beetroot Cure:
Adjust the level of sweetness or saltiness according to personal taste preferences.
Salmon Preparation:
Make sure to use a fresh and high-quality salmon for the best flavor and safety.
Horseradish Cream:
Fresh horseradish can be used if desired, but prepared horseradish is more convenient.
Cucumber Ribbons:
Slicing the cucumbers thinly helps to enhance the texture and integration with the dish.
Fried Capers:
Monitor frying closely to avoid burning; they should be golden and crisp.
Crispy Bread:
Storing leftover crispy bread in an airtight container can help maintain their crunch for a short time.
Serving Suggestion:
Arrange ingredients on a platter for an appealing presentation and allow guests to build their own bites.
Cook techniques
Beetroot Cure Preparation
Combine the grated beetroot, sugars, salt, alcohol, spices, citrus zests, and dill in a food processor, blending until smooth. This mix serves to flavor and cure the salmon through marination.
Salmon Curing
Layer the beetroot cure in a container, placing the salmon fillet skin-side up and covering it completely. Wrap tightly with cling wrap and refrigerate for 48 hours to allow the flavors to infuse.
Rinsing and Resting the Salmon
After curing, rinse the salmon under cold water to remove the cure mixture. Pat dry and refrigerate overnight to let the flavors settle evenly throughout the fillet.
Horseradish Cream Creation
Mix sour cream, prepared horseradish, lemon juice, salt, and sugar in a bowl until smooth. This cream complements the cured salmon’s flavor.
Cucumber Ribbons Preparation
Use a vegetable peeler to create thin ribbons of cucumber. Toss with vinegar and salt, allowing them to sit briefly for flavor absorption before draining.
Frying Capers
Heat oil in a pan and fry capers until crisp. This technique intensifies their flavor and adds a crispy texture for garnish.
Crispy Bread Preparation
Brush rye bread slices with oil and bake until crisp. This creates a perfect base for serving the salmon and accompanying elements.
FAQ
Can I use other types of fish besides salmon?
Yes, other fatty fish like trout or mackerel can also be cured using similar methods.
How long can I keep the cured salmon in the fridge?
Cured salmon can be stored in an airtight container for up to a week in the refrigerator.
Is the alcohol necessary in the beetroot cure?
While it adds flavor, you can omit the alcohol if preferred, though it may alter the taste slightly.
What can I substitute for dill in this recipe?
Fresh parsley or chives can be used as alternatives if you’re not a fan of dill.
Can I prepare the cucumber ribbons in advance?
Yes, you can prepare them a few hours in advance and refrigerate, but it’s best to toss them with vinegar just before serving for optimal texture.
Conclusion
The combination of the vibrant beetroot cure, rich salmon, and zesty horseradish cream offers a delightful balance of flavors and textures that will impress any guest. This dish not only elevates your culinary presentation but also provides a satisfying experience for the palate. Enjoy the freshness of the cucumber ribbons and the crispiness of the rye bread, which perfectly complements the cured salmon. This recipe is a celebration of taste that can be easily customized to suit your preferences.
More recipes suggestions and combination
Consider pairing the salmon with a light arugula salad drizzled with lemon vinaigrette for a refreshing contrast.
More recipes suggestions and combination
Try adding pickled red onions on the side to bring an additional tang and color to your presentation.
More recipes suggestions and combination
Serve the salmon alongside a horseradish-spiced potato salad for a heartier meal that maintains the dish’s vibrant flavors.
More recipes suggestions and combination
Enhance the dish with citrus segments, such as grapefruit or orange, to add a sweet and tangy punch that complements the beetroot and fish.
More recipes suggestions and combination
For a different twist, consider replacing the dill with fresh parsley or chives to create a different aromatic experience with the salmon.
