Post by Baz Faz on Jul 21, 2019 23:41:28 GMT 2
500 g salmon fillet
100 g raw beetroot
1 tbs coriander seeds
1 tbs fennel or dill seeds
1/2 tbs peppercorns
3 tbs coarse salt
2 tbs demerara sugar
1 tbs vodka
zest 1/2 lemon
2 tbs dill or parsley
lemon quarters
sour cream or yogurt
Wash and dry the beetroot.
Put the grating attachment on the food processor (leave the blade in). Grate the beetroot.
Put coriander, fennel and peppercorns in a spice grinder. Reduce to a coarse powder. Add zest of lemon. Blitz again.
Put this mix into the food processor. Add sugar, salt, vodka ad dill and pulse to form a paste.
Lay 3 sheets of clingfilm long enough to hold the salmon fillet, one on top of the other. Place the salmon on the clingfilm, skin side down. Spread the beetroot paste on top of the fish. Draw the clingfilm up and secure it. Place in large plastic bag (in case of leaks). Put in fridge for 48 hours, turning over every 12 hours.
Open up clingfilm and scrape off beetroot paste. Rinse under cold tap and pat dry with paper towels.
Slice thinly at 45 degree angle. Place slices in the shape of the fillet on serving dish. Put a line of sour cream or thick yogurt down the centre.
Surround with salad - red lettuce, spring onions, rocket, thinly grated carrot, nasturtium leaves, mint, cucumber etc.Drizzle with olive oil. Add lemon quarters.
Enough for 6 people s a starter.
100 g raw beetroot
1 tbs coriander seeds
1 tbs fennel or dill seeds
1/2 tbs peppercorns
3 tbs coarse salt
2 tbs demerara sugar
1 tbs vodka
zest 1/2 lemon
2 tbs dill or parsley
lemon quarters
sour cream or yogurt
Wash and dry the beetroot.
Put the grating attachment on the food processor (leave the blade in). Grate the beetroot.
Put coriander, fennel and peppercorns in a spice grinder. Reduce to a coarse powder. Add zest of lemon. Blitz again.
Put this mix into the food processor. Add sugar, salt, vodka ad dill and pulse to form a paste.
Lay 3 sheets of clingfilm long enough to hold the salmon fillet, one on top of the other. Place the salmon on the clingfilm, skin side down. Spread the beetroot paste on top of the fish. Draw the clingfilm up and secure it. Place in large plastic bag (in case of leaks). Put in fridge for 48 hours, turning over every 12 hours.
Open up clingfilm and scrape off beetroot paste. Rinse under cold tap and pat dry with paper towels.
Slice thinly at 45 degree angle. Place slices in the shape of the fillet on serving dish. Put a line of sour cream or thick yogurt down the centre.
Surround with salad - red lettuce, spring onions, rocket, thinly grated carrot, nasturtium leaves, mint, cucumber etc.Drizzle with olive oil. Add lemon quarters.
Enough for 6 people s a starter.
