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Beetroot-stained salmon with feta and horseradish dressing
Beetroot-stained salmon with feta and horseradish dressing
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Transform classic Christmas flavors with a contemporary touch in a sophisticated salmon salad.
Ingredients:
  • 8 radishes
  • 2 large beetroots, grated
  • 55g salt
  • 55g caster sugar
  • 1 bunch dill, finely chopped
  • 500g centre-cut skinless salmon fillet, pin-boned
  • 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 the beetroot with salt, sugar, and half of the dill. Store the remaining dill wrapped in a damp paper towel in the fridge. Coat the salmon in the beetroot mixture in a glass or ceramic dish. Cover with plastic wrap and refrigerate 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. Set it aside. To make the dressing, combine the ingredients in a bowl and whisk together. Add 2 tablespoons of cold water to thin it out. Season to taste and set it aside.
  • Use a mandoline to slice the radishes and cucumbers thinly. Slice the avocado thinly and drizzle with lemon juice.
  • Arrange thinly sliced salmon on plates, top with avocado, cucumber, and radish. Drizzle with dressing and reserved curing liquid. Sprinkle with feta and micro salad leaves before serving.

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