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. 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!
About
This website is for all people interested in seeing the world through bright colors, the brightest of them being Red …
Maria Lafont
Latest Tweets
Tags
Angelica Balabanoff
Angelica Balabanoff; red; McFarland
appetizer
artist
basil
beetroot
biography
Bruges
Chernigov
color
fashion
food
gifts
intersex
Lenin
LP
macarons
Maria Lafont
McFarland
McFarland Publishers
Moscow
Mother loss
music
my mother
omelet
Paola Volkova
Paris
Poster
propaganda
quiz
rebel
recipe
red
risotto
Russia
Russian
salad
Soviet
stars
Tea-Room
Tomato
tomatoes
Trendy
woman
writing
Copyright 2013 More Than Red.
By WordPress Expert
By WordPress Expert