|beetroot home cured salmon with rye bread, cream cheese and dill|
Sometimes I get an idea in my head, it sticks and no matter what I do, it is hard to shake it out of there. These ideas are almost entirely about food; my brain is a fatty. This recipe is one such example, I’ve been waiting months for the beetroot to appear again on the market stalls. Despite the long wait it didn’t disappoint. The report card would say, “exceeds expectations”.
|salmon with beetroot and vodka (russian porn)|
Being shallow, this is an incredibly pretty little dish; deeply pink tinged fringes of the salmon, cut so thin it is almost translucent. The taste was also pretty special; slick, fatty salmon with a hint of umami from the curing liquor. Yummy (even if I do say so myself).
I served it with rye bread, cream cheese, a smattering of dill fronds and a squeeze of lemon. It was a wonderful simple lunch.
Home cured salmon with beetroot
A side of sashimi grade salmon 500 – 600g
75g sea salt
75g caster sugar
200g grated beetroot
Ensure the salmon is clean and remove any remaining bones with tweezers.
Mix all the ingredients, except the salmon, together.
Put half of the beetroot mixture into a glass or ceramic container big enough for the fish.
Add the fish flesh side up and add the remaining beetroot mixture on top.
Cover with cling film and pop in the fridge.
After 24 hours turn the salmon over and cover with the mixture.
Leave the salmon for another 24 – 48 hours.
When you are ready to eat, remove the salmon and rinse it under cold running water briefly just to remove some of the salt.
Pat dry with kitchen towel.
Cut on a diagonal and serve.