Introduction
Experience a delightful twist on traditional cured salmon with this vibrant recipe featuring beetroot. The combination of rich, earthy flavors from the beetroot cure, the creamy horseradish dip, and refreshing cucumber ribbons makes for a harmonious dish that is perfect for serving at gatherings or enjoying as an elegant appetizer.
Detailed Ingredients with measures
For the Beetroot Cure:
– 1 large beetroot, peeled and grated
– 1/4 cup (55g) white sugar
– 1/4 cup (75g) coarse cooking salt (not table salt)
– 1 tablespoon juniper berries, lightly crushed
– 1 tablespoon coriander seeds, lightly crushed
– 1 tablespoon black peppercorns, lightly crushed
– 1/4 cup (60ml) gin or vodka
For the Salmon:
– 500g (1 lb) skin-on salmon fillet, pin-boned
For the Horseradish Cream:
– 1/2 cup (125ml) sour cream
– 1 tablespoon horseradish cream
– 1 teaspoon Dijon mustard
– 1 teaspoon lemon juice
– Salt and white pepper, to taste
For the 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
Prep Time: 20 minutes
Cook Time, Total Time, Yield
Cook Time: 48 hours (for curing)
Total Time: 2 days
Yield: Serves 4-6
Enjoy this red-hued delicacy by following the steps to create your own homemade cured salmon, elevating any meal with its unique flavors and stunning presentation.
Detailed Directions and Instructions
Prepare the Beetroot Cure:
– In a food processor, combine the grated beetroot, sugar, salt, juniper berries, coriander seeds, black peppercorns, and gin or vodka.
– Blend until the mixture reaches a smoothie-like consistency, about 15 seconds, scraping down the sides as needed.
Prepare the 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 mixture onto the cling wrap inside the container.
– Place the salmon fillet skin-side down on top of the beetroot mixture.
– Spread the remaining beetroot mixture over the flesh side of the salmon, ensuring it’s fully covered.
– Wrap the salmon tightly with the cling wrap, ensuring it’s well-sealed.
– Place a lid on the container or cover it with additional cling wrap.
– Refrigerate for 48 hours without turning.
Rinse and Rest the Salmon:
– 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 the Horseradish Cream:
– In a bowl, mix together the sour cream, horseradish cream, Dijon mustard, lemon juice, salt, and white pepper until smooth.
Prepare the 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 them sit for 10 minutes, then drain any excess liquid.
– Toss the drained cucumbers with chopped dill and transfer to a serving dish.
Prepare the Crispy Capers:
– Heat the 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 them cool.
Prepare the 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 crispy 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 to separate the flesh from the skin.
– Spread horseradish cream on crispy bread, top with a slice of salmon, a few capers, and a sprig of dill.
– Enjoy!
Notes
For the Beetroot Cure:
– Ensure to use coarse cooking salt to achieve the right texture and flavor balance.
For the Salmon:
– Make sure the salmon is fresh and of high quality for the best results.
For the Horseradish Cream:
– Adjust the amount of horseradish cream to suit your taste preference; you can add more for extra heat.
For the Cucumber Ribbons:
– You can substitute Lebanese cucumbers with regular cucumbers if necessary.
For Serving:
– Dark rye bread pairs beautifully with the cured salmon but feel free to use any crackers for serving.
Cook techniques
Blending Ingredients
In a food processor, combine ingredients to achieve a smooth, uniform mixture.
Curing Salmon
Wrap the salmon in a flavorful mixture and refrigerate to enhance its taste and texture over time.
Rinsing and Drying
After curing, rinse the salmon to remove excess cure and pat it dry to prepare for serving.
Mixing Dips
Combine selected ingredients in a bowl until smooth to create a flavorful accompaniment.
Creating Cucumber Ribbons
Use a vegetable peeler to create thin, elegant strips of cucumber for garnishing.
Frying Capers
Heat oil and fry capers until crispy to add a crunchy texture to the dish.
Baking Bread
Lightly brush bread with oil and bake until crisp for a perfect base for serving.
Serving Techniques
Slice salmon carefully and arrange with accompaniments on a platter for elegant presentation.
FAQ
How long does the salmon need to cure?
The salmon should cure in the refrigerator for 48 hours.
Can I use other types of fish?
Yes, you can use other oily fish like mackerel or trout for similar results.
What can I substitute for horseradish cream?
You can use wasabi or a mix of prepared horseradish with sour cream as a substitute.
How do I keep the cucumber ribbons from becoming soggy?
After tossing with vinegar and salt, let them drain well to reduce moisture before serving.
Can I prepare the dish in advance?
Yes, the salmon can be cured and the dips made ahead of time, but assemble just before serving for freshness.
How do I achieve crispy capers?
Ensure the oil is hot enough before frying, and drain them well after frying to retain crunchiness.
What type of bread works best for serving?
Dark rye bread is recommended, but any crusty bread or crackers can also complement the dish well.
Conclusion
This vibrant dish of cured salmon with beetroot is a delightful combination of flavors and textures. The sweetness of the beetroot cure, the richness of the salmon, and the tanginess of the horseradish cream create a beautifully balanced plate. The freshness of cucumber ribbons and the crunch of crispy capers enhance the overall experience, making it an ideal dish for gatherings or special occasions.
More recipes suggestions and combination
Beetroot and Goat Cheese Salad
Combine roasted beetroot with creamy goat cheese, arugula, and walnuts for a refreshing salad topped with a balsamic vinaigrette.
Smoked Salmon and Avocado Toast
Layer smoked salmon, creamy avocado, and fresh dill on whole grain toast; drizzle with lemon juice for a simple yet flavorful breakfast or snack.
Pickled Beet and Feta Dip
Blend cooked and pickled beetroot with feta cheese, yogurt, and garlic for a vibrant and delicious dip, perfect for serving with pita chips or vegetables.
Cucumber and Mint Yogurt Salad
Mix diced cucumbers with fresh mint, yogurt, and a squeeze of lime for a refreshing side dish that pairs well with spicy meals.
Salmon Sushi Rolls
Use the cured salmon to make sushi rolls, combining it with avocado, cucumber, and sushi rice wrapped in nori for a tasty homemade sushi experience.
