beetroot cured salmon

kevin barron

kevin barron

12th May 2011

beetroot cured salmon

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 recipe with yuzu dressing and pickled plums.

Ingredients

  • For the Salmon
  • Skinned Organic Salmon cleaned of the blood line-1side
  • Fresh Orange Juice-200 ml
  • Caster Sugar-25g
  • Sea Salt-10g
  • Large Beetroots Peeled-2each
  • For the Iced Fennel
  • Fennel Bulb (de-rooted)-2each
  • Lemon Juice-20ml
  • Olive Oil-10ml
  • Salt and Pepper (to taste)
  • Sumac Powder-1 pinch
  • For the Yuzu Dressing
  • Salted Yuzu Juice-25ml
  • Lime Juice-15ml
  • Mirin-15ml
  • Corn Oil-10ml
  • Umeboshi (pickled plum) finely diced-2each

Method

For the Salmon;
Clean the salmon well ensuring there is no skin, pin bones or blood lines (the grey area underneath the fillet)
In a blender blend the orange juice, beetroots, sugar and salt to a fine puree, lay out a wide piece of cling film in a tray or a plate with some depth, lay in the salmon and pour over the beetroot, rub in and turn the salmon, repeat and wrap well so the fish is well immersed in the puree. Leave for 1 day.
For the Fennel;
Prepare this one day before it keeps well,
Cut out the root of the fennel and slice as finely as is possible, (use a mandolin)
Toss with the oil, lemon juice and salt and pepper and a pinch of Sumac and mix well, freeze on a flat tray.
For the Dressing;
Where possible use salted Yuzu Juice, mix all the ingredients well until emulsified, finish with the diced Umeboshi
To Assemble;
Wash the Salmon of all the marination and dry very very well, wrap tightly in cling film and chill, leave for 3-4 hours to firm back up, you can freeze until it firms up and it will cut easier,
To cut the salmon is on preference, you can either cut it very thinly like sashimi or a little thicker and let it come to room temp before you serve, up to you and your guest preference.
Arrange the slices on your desired serving plate/stone or wooden board and spoon over and around a little dressing, top with pieces of iced fennel and serve immediately.You may garnish with micro cresses or pea shoots if you wish

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you