Curing salmon with salt, beetroot and horseradish
Curing salmon with salt, beetroot and horseradish is a juicy and tender appetizer that is now a staple of any festive table. If you prepare it under a beetroot coat with horseradish, you can not only please but also surprise your guests with unexpected flavor notes of a familiar dish.
Equipment
- 1 grater
- 1 mix bowl
- 1 food wrap
- 1 tablespoon
Ingredients
- 400 g salmon or trout
- 120 g beetroot
- 25 g horseradish
- 35 g salt sea salt
- 25 g sugar
- 25 g vodka regular or berry
- 1 pc lemon or 2 pcs of lime
- 3 g pepper mix
- 20 g dill
Instructions
- Prepare the necessary ingredients.
- Grate the beetroot on a coarse grater, and the lemon zest and horseradish on a fine one. You can use ready-made horseradish from a store.120 g beetroot, 1 pc lemon, 25 g horseradish
- Mix the grated beetroot, zest, and horseradish with vodka, sugar, and finely chopped dill. Mix the salt with ground pepper. If the salt crystals are large, crush them in a mortar beforehand.35 g salt, 25 g sugar, 25 g vodka, 20 g dill, 3 g pepper
- Lay the fish fillet on plastic wrap skin-side down, rub with a mixture of salt and ground pepper. Then additionally rub in a tablespoon of the beetroot mixture.400 g salmon
- Cover the entire piece thoroughly with the remaining beetroot mass, wrap tightly in several layers of wrap, and keep in the refrigerator for 2 days.
- After 2 days, take the cured fish out of the refrigerator, drain the formed juice, and cut the fillet into thin slices. Serve with creamed horseradish. Enjoy your meal!
Nutrition
Calories: 80kcalCarbohydrates: 4gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 1395mgPotassium: 260mgFiber: 1gSugar: 4gVitamin A: 176IUVitamin C: 3mgCalcium: 15mgIron: 1mg