Beetroot cured salmon, wasabi and pickled cockles

Tomas Lidakevicius

Tomas Lidakevicius

1st February 2017

Beetroot cured salmon, wasabi and pickled cockles

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Beetroot cured salmon, wasabi and pickled cockles recipe. My Beetroot cured salmon recipe with wasabi and pickled cockles from the Peninsula Restaurant

Ingredients

  • Cured salmon:
  • 1 side of salmon
  • 1kg red raw beetroots
  • 400g salt
  • 600g sugar
  • ½ bunch of dill
  • 2 lemon zested
  • 1 lime zested
  • Baby beetroots:
  • 1 bunch baby red
  • 1 bunch baby yellow
  • 1 bunch baby candy
  • olive oil
  • salt
  • thyme and garlic
  • Pickled cockles:
  • 1kg cockles fresh
  • 250g white wine
  • 25g thyme
  • 3 shallots
  • 750g water
  • 125g white wine vinegar
  • 250g sugar
  • Wasabi foam:
  • 4 baby gem
  • 2 eggs (63°c for 48min)
  • 5 gelatine leaves
  • 2 lime juice
  • 150g veg oil
  • salt
  • 15g wasabi paste

Method

Cured salmon:
Clean your salmon (skin off) and make a mix of sugar salt dill and citrus zest. Cover this over the salmon for 3hours and then wash it. Peel your beetroots and blend them in a thermomix. After the salmon is washed, cover in the blended beetroots and then wrap in cling film and leave for 24 hours to sit in the beetroot juice. Portion into desirable shapes.
Baby beetroots:
Wash your beetroots really well. Once washed place them into vacuum bags with some salt, thyme and garlic, and olive oil. Steam them at 90°c for around 25 minutes and then peel them once cooked (try to do this while they are hot).
Pickled cockles:
Run your cockles under running water for half an hour, then make your heat your pan and place them into the bowl which should bigger then the pan. Put the wine on top and sweat your shallots and thyme and then add the bowl of cockles with wine. Cook them quickly till they come open. Then, make a pickle and clean your cockles from the shells and put them in the refrigerator.
Wasabi foam:
Blanch baby gem lettuce for 30 seconds and then chill in ice water. Put all of the ingredients into a thermomix and blitz for a couple of minutes and then pass it. Place all of this into a gas canister loaded with two gas chargers and shake well.