Beetroot-stained salmon with feta and horseradish dressing Recipe
Ingredients
2 large beetroots, grated
1/4 cup (55g) sea salt
1/4 cup (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 Lemnos Full Cream Fetta, drained
Micro salad leaves, to serve (see note)
Horseradish dressing
2 tablespoons creme fraiche
1/3 cup (80ml) olive oil
1 tablespoon horseradish cream
Juice of 1 lemon
Pinch caster sugar
Beetroot-stained salmon with feta and horseradish dressing Recipe
Method
Step 1
Combine beetroot with salt, sugar and half the dill. Wrap remaining dill in a piece of damp paper towel and keep in the fridge. Place the salmon in a glass or ceramic dish and coat all over in the beetroot mixture. Cover with plastic wrap and chill overnight, turning once.
Step 2
The next day, remove salmon from dish, reserving 1 tablespoon curing liquid, and rinse under cold water. Pat dry with paper towel and coat in remaining dill. Set aside. For dressing, place ingredients in a bowl and whisk to combine. Stir in 2 tablespoons cold water to loosen. Season and set aside.
Step 3
Thinly slice the radishes and cucumbers (a mandoline is ideal). Cut avocado into thin slices and drizzle with lemon juice.
Step 4
Thinly slice salmon and arrange on plates. Arrange avocado, cucumber and radish on top and drizzle with dressing and reserved curing liquid. Scatter with feta and micro salad leaves, then serve.
Ingredients
2 large beetroots, grated
1/4 cup (55g) sea salt
1/4 cup (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 Lemnos Full Cream Fetta, drained
Micro salad leaves, to serve (see note)
Horseradish dressing
2 tablespoons creme fraiche
1/3 cup (80ml) olive oil
1 tablespoon horseradish cream
Juice of 1 lemon
Pinch caster sugar
Beetroot-stained salmon with feta and horseradish dressing Recipe
Method
Step 1
Combine beetroot with salt, sugar and half the dill. Wrap remaining dill in a piece of damp paper towel and keep in the fridge. Place the salmon in a glass or ceramic dish and coat all over in the beetroot mixture. Cover with plastic wrap and chill overnight, turning once.
Step 2
The next day, remove salmon from dish, reserving 1 tablespoon curing liquid, and rinse under cold water. Pat dry with paper towel and coat in remaining dill. Set aside. For dressing, place ingredients in a bowl and whisk to combine. Stir in 2 tablespoons cold water to loosen. Season and set aside.
Step 3
Thinly slice the radishes and cucumbers (a mandoline is ideal). Cut avocado into thin slices and drizzle with lemon juice.
Step 4
Thinly slice salmon and arrange on plates. Arrange avocado, cucumber and radish on top and drizzle with dressing and reserved curing liquid. Scatter with feta and micro salad leaves, then serve.
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