adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot-stained salmon with feta and horseradish dressing
0 Likes
Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Modern twist on classic Christmas: Elegant salmon salad.
Ingredients:
  • 2 large beetroots, grated
  • 55g salt
  • 55g caster sugar
  • 1 bunch dill, finely chopped
  • 500g centre-cut skinless salmon fillet, pin-boned
  • 8 radishes
  • 2 Lebanese cucumbers
  • 1 avocado
  • Juice of 1/2 lemon
  • 120g feta, drained
  • Micro salad leaves, to serve (see note)
  • 40.00 gm creme fraiche
  • 80ml olive oil
  • 20.00 ml horseradish cream
  • Juice of 1 lemon
  • Pinch caster sugar
Instructions:
  • Mix beetroot with salt, sugar, and half of the dill. Save the rest of the dill wrapped in a damp paper towel in the fridge. Coat salmon in the beetroot mixture in a glass or ceramic dish, cover with plastic wrap, and chill overnight, flipping once.
  • The following day, take out the salmon from the dish, saving 1 tablespoon of the curing liquid, and rinse it under cold water. Gently dry it with a paper towel and cover it with the remaining dill. Prepare the dressing by combining the ingredients in a bowl and whisking them together. Add 2 tablespoons of cold water to thin it out. Season to taste and set it aside.
  • Use a mandoline to thinly slice the radishes and cucumbers. Thinly slice the avocado and drizzle with lemon juice.
  • Slice the salmon thinly and place on plates. Top with avocado, cucumber, and radish. Drizzle with dressing and reserved curing liquid. Sprinkle with feta and micro salad leaves before serving.

Similar Recipes