Introduction
Beetroot-cured salmon is a vibrant and flavorful dish that combines the rich taste of salmon with the earthy sweetness of beetroot. This unique curing method not only enhances the salmon’s flavor but also gives it a striking pink color. Whether you choose gin or vodka for the curing process, this dish is perfect for impressing guests at dinner parties or enjoying a special treat at home. Let’s dive into the details of this delightful recipe.
Detailed Ingredients with measures
Fresh salmon fillet – 500g
Beetroot, grated – 1 medium-sized
Salt – 1 cup
Sugar – 1/2 cup
Fresh dill, chopped – 1/2 cup
Gin or vodka – 100ml
Black pepper, ground – 1 teaspoon
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 24 hours (cure time)
Yield: Serves 4-6
Detailed Directions and Instructions
Prepare the Curing Mix
Mix together salt, sugar, and grated beetroot in a bowl until well combined.
Set Up the Salmon
Place the salmon fillet skin-side down on a large piece of plastic wrap.
Add the Curing Mix
Spread the beetroot cure evenly over the top of the salmon, ensuring it is completely covered.
Wrap the Salmon
Tightly wrap the fillet in the plastic wrap and place it on a tray to catch any juices.
Refrigerate the Salmon
Place the wrapped salmon in the refrigerator for 48 hours to cure.
Turn the Salmon
After 24 hours, turn the salmon over to ensure even curing.
Rinse and Dry the Salmon
Once the curing time is up, remove the salmon from the wrap and rinse off the beetroot mixture under cold water. Pat dry with paper towels.
Slice the Salmon
Using a sharp knife, slice the salmon thinly at an angle for serving.
Prepare for Serving
Arrange the sliced salmon on a serving platter and serve with your choice of accompaniments.
Notes
Choosing Salmon
Use fresh, high-quality salmon for the best results, ideally sushi-grade.
Beetroot Freshness
Make sure to use fresh beetroot for optimal flavor and color in the curing mix.
Curing Time
The length of curing time can vary based on personal preference for texture and flavor intensity; adjust according to taste.
Storage
Once cured, the salmon can be stored in the refrigerator for up to a week, or can be frozen for longer preservation.
Serving Suggestions
This salmon pairs well with cream cheese, capers, and bagels, or can be enjoyed on a fresh salad.
Cook techniques
Marinating
Marinating is a key technique that involves soaking the salmon in a beetroot and gin or vodka mixture. This process not only infuses the fish with flavor but also helps in tenderizing it.
Curing
Curing is a method used to preserve fish, imparting flavor and texture. In this recipe, the curing process occurs through the combination of salt, sugar, and the marinating liquid, drawing moisture out and intensifying the taste.
Slicing
Slicing the cured salmon is essential for presentation. Using a sharp knife, cut thin, even slices to showcase the vibrant color and texture of the cured fish.
Serving
Serving the cured salmon properly enhances the eating experience. It can be enjoyed on its own, with bagels, or as part of a charcuterie board, often accompanied by capers and cream cheese.
Garnishing
Garnishing helps to elevate the dish visually and flavor-wise. Fresh herbs, lemon wedges, or microgreens can add finishing touches that complement the cured salmon.
FAQ
How long should I marinate the salmon?
You should marinate the salmon for at least 24 hours to achieve the best flavor and texture.
Can I use a different type of alcohol for curing?
Yes, you can substitute gin with vodka or any other clear spirit, but the flavor profile may change slightly.
Is it necessary to use fresh beetroot?
While fresh beetroot provides the best flavor and color, you can use pre-cooked beetroot if necessary.
How should I store the cured salmon?
Store the cured salmon in an airtight container in the refrigerator, where it can last for up to a week.
What dishes can I serve with beetroot cured salmon?
Beetroot cured salmon pairs well with bagels, salads, cream cheese, or can be used in sushi rolls.
Conclusion
The Beetroot Cured Salmon is a vibrant and flavorful dish that beautifully combines the earthiness of beetroot with the delicate taste of salmon. Whether served as an appetizer or a main dish, it is sure to impress with its stunning color and unique flavor profile. The addition of gin or vodka elevates the dish, making it a refreshing option for any gathering. With some simple preparation, you can create a gourmet experience that showcases both creativity and skill in the kitchen.
More recipes suggestions and combination
Beetroot Salad
Combine the cured salmon with a fresh beetroot salad. Toss roasted beets, arugula, feta cheese, and walnuts with a light vinaigrette for a delightful pairing.
Bagel with Cream Cheese
Serve slices of the cured salmon on a toasted bagel with a generous spread of cream cheese, capers, and red onion for a classic brunch option.
Cucumber Canapés
Top slices of cucumber with pieces of the cured salmon, a dollop of sour cream, and a sprinkle of dill for elegant canapés.
Pasta with Creamy Sauce
Incorporate the cured salmon into a creamy pasta dish, adding lemon zest, parsley, and capers to enhance the flavors.
Avocado Toast
Spread mashed avocado on toasted bread and layer with slices of beetroot cured salmon, then finish with a drizzle of olive oil and a pinch of sea salt.
Quinoa Bowl
Create a nourishing quinoa bowl featuring the cured salmon, alongside roasted vegetables and a citrus dressing for a healthy meal option.