FRESH BEET HORSERADISH
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
- Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
- Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
BEET-CURED LOX
A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.
Provided by Dianna Daoheung
Categories Brunch Fish Breakfast Horseradish Seafood Salmon Beet Dill Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free New York
Yield 6 servings
Number Of Ingredients 6
Steps:
- Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.
- When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.
DAZZLING BEETROOT-CURED SALMON
This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 8, with leftovers
Number Of Ingredients 14
Steps:
- Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
- Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
- To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.
Nutrition Facts : Calories 306 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.27 milligram of sodium
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
BEET- AND HORSERADISH-CURED SALMON
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.
Provided by Ian Fisher
Categories project, main course
Time P3DT30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
- Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
- Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
- Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
- Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams
HORSERADISH-CRUSTED SALMON WITH BEET SAUCE
Categories Milk/Cream Blender Bake Sauté Horseradish Salmon Beet White Wine Chill Sour Cream Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Place beets, ginger and garlic in small glass baking dish. Cover with foil and bake until beets are tender, about 1 hour. Cool. Peel beets, ginger and garlic; place in blender.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add shallot and thyme; sauté 4 minutes. Add fish stock and wine; simmer until reduced to 1 1/4 cups, about 10 minutes. Add fish stock mixture and vinegar to beet mixture in blender. Blend until smooth, thinning with water to sauce consistency if too thick.
- Mix horseradish and cream in small bowl. Season with salt and pepper. (Beet sauce and horseradish mixture can be prepared 1 day ahead. Cover separately; chill.)
- Preheat oven to 425°F. Sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets to skillet; cook just until golden, about 2 minutes per side. Arrange salmon, skin side down, on large baking sheet. Repeat with remaining salmon. Spread horseradish mixture atop salmon. Bake until salmon is cooked through, about 12 minutes.
- Bring beet sauce to simmer in pan, stirring. Remove from heat. Mix in sour cream. Season with salt and pepper. Place salmon on plates. Spoon sauce around salmon.
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- Mix together sugar, salt and white pepper and spread this mixture over the salmon (on the sides also), skin-side down.
- Turn back the salmon again and distribute dill and freshly grated horseradish on top of the salt/sugar marinade.
- Peel and roughly grate the raw beetroots, using gloves to avoid coloring your hands in pink, and cover the salmon with a huge layer of grated beetroot.
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