I would like to make a ‘red food parenthesis’ in my posts and share one of my favorite Russian-cuisine-inspired recipes of Beetroot Cured Salmon. It can be served as appetizer or as a main course. Beetroot gives salmon a slightly sweetened taste and adds a unusual red color, making it look appetizing and elegant.
- Total preparation time: 30 min
- Cook : 0 min
- Refrigerate : 12 hours
Ingredients:
- 800 gr Salmon filet, skin on
- 50 gr of Extra Large Sea salt
- 50 gr of Sugar
- Sliced beetroot
- Dill (optional)
Steps to make it:
- Mix Extra Large Salt and Sugar together
- Lay Salmon Skin down and cut Filet in two halfs
- Sprinkle Salmon with salt and sugar
- Cver one of the filets with beetroot and fill
- Sandwich two filets together
- Wrap in aluminium foil or in plastic wrap
- Put in a dish and cover with something heavy which weighs around a pound or more
- Refrigerate for 12 hours or mre (It can be 24h depending on your taste)
- Discard accumulated juice, beetroot and dill
- Slice thinly without the skin, serve with bread, sprinkled with lemon juice
Bon appetit!
