Home-cured salmon with beetroot and orange
By: Silvena Rowe
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Home-cured salmon with beetroot and orange
- Prep time:
- 25 mins, plus 24 hrs curing time
- Cook time:
- Serves:
- 4
For a delicious alternative to traditional smoked salmon, take time out to prepare Silvena Rowe's fabulous cured salmon
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Ingredients
For the salmon
- 1 x500 g Salmon, pin boned
- 3 tbsp sea salt
- 4 tbsp Pomegranate molasses
- 300g raw Beetroot
- 2 Oranges, grated zest only
- small bunch Dill, finely chopped
- small bunch chervil, finely chopped
- small bunch Parsley, finely chopped
- small bunch Basil, finely chopped
For the garnish
Method
1. Place the salmon on a chopping board with the skin facing down.2. Mix the salt, molasses, beetroot, orange zest and mixed herbs together. Now press the mixture over the top of the salmon. Wrap with cling film and place a heavy tray on top of the salmon fillet. Weigh down and chill for 24 hours.
3. After 24 hours, unwrap the fish. Rinse the salmon under cold running water. Pat dry with kitchen paper and wrap in cling film. Keep chilled until ready to serve.
4. To serve, cut into very thin slices, arrange in the centre of a serving plate and garnish with salad leaves, shredded radish and parsley.
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Latest Comment
Hi,well what can I say about this.... fantastic!!! The flavour is intensified the longer you leave it,we have actually taken the skin of the salmon and the taste is to die for. Make sure you make this dish