BEETROOT & BLACKBERRY CURED SALMON
Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé
Provided by Rosie Birkett
Categories Canapes, Starter
Time 10m
Number Of Ingredients 11
Steps:
- In a food processor, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.
- On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 3.8 milligram of sodium
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
BEET-CURED SALMON
Steps:
- Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
- Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
- Unwrap salmon and wipe off aromatics and cure (don't rinse). Thinly slice to serve.
- Do Ahead
- Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.
More about "beetroot blackberry cured salmon recipes"
BEETROOT CURED SALMON (GIN OR VODKA) | RECIPETIN EATS
From recipetineats.com
5/5 (17)Category StarterCuisine NordicCalories 136 per serving
- Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
- Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
- Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
- 48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).
BEET-CURED SALMON | KITCHN
From thekitchn.com
BEETTROOT CURED SALMON | THE COOK'S PANTRY
From thecookspantry.tv
ROAST SALMON FILLETS WITH BEETROOT AND HORSERADISH …
From waitrose.com
CURED BEETROOT SALMON RECIPE WITH BEETROOT AND …
From olivemagazine.com
BEETROOT & BLACKBERRY CURED SALMON - WEIGHT EASY LOSS
From weighteasyloss.com
BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BEETROOT CURED SALMON (BEETROOT GRAVADLAX) RECIPE - THE …
From thediscoveriesof.com
BEETROOT & BLACKBERRY CURED SALMON RECIPE | NEW IDEA …
From newideafood.com.au
BEETROOT-CURED SALMON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEET-CURED SALMON RECIPE | BON APPéTIT
From bonappetit.com
BEET-CURED SALMON RECIPE | MYRECIPES
From myrecipes.com
BEETROOT CURED SALMON WITH GIN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEETROOT CURED SCOTTISH SALMON
From scottishsalmon.com
BEETROOT CURED SALMON - GORDON RAMSAY'S RECIPES
From chefesrecipes.com
BEETROOT & ORANGE CURED SALMON / COUNTRYWIVES
From annabelandgrace.com
BEET-CURED SALMON | RECIPE CART
From getrecipecart.com
BEETROOT & BLACKBERRY CURED SALMON | RECIPE | STARTERS RECIPES …
From pinterest.co.uk
BEET CURED SALMON - CANADA'S FOOD ISLAND
From canadasfoodisland.ca
BEETROOT & BLACKBERRY CURED SALMON – COOKER APP
From cookerapp.com
BEETROOT CURED SALMON - CHATSWORTH HOUSE
From chatsworth.org
BEETROOT CURED SALMON - ANJALI PATHAK
From anjalipathak.com
MARC'S SUMMER BEETROOT CURED SALMON - MARC ABED
From marcabed.com
BEETROOT CURED SALMON - PASS THE SAUCE
From passthesauce.net
NIGEL SLATER’S SALMON WITH BEETROOT AND GINGER RECIPE
From theguardian.com
HOW TO MAKE BEETROOT CURED SALMON GRAVADLAX - DAYS OF JAY
From daysofjay.com
BEETROOT AND BLUEBERRY CURED SALMON (GRAVLAX) FOR BREAKFAST BUFFET
From instructables.com
BEETROOT CURED SALMON - KITCHEN EXILE
From kitchenexile.com
BEETROOT CURED SALMON | COOK (ALMOST) ANYTHING AT LEAST ONCE
From cookalmostanything.com
BEET CURED SALMON | RECIPE CART
From getrecipecart.com
BEETROOT CURED SALMON SALAD WITH BLACK FISH ROE
From thedevilwearssalad.com
DAZZLING BEETROOT-CURED SALMON - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
BEET CURED SALMON - CAROLINE'S COOKING
From carolinescooking.com
BEETROOT CURED SALMON FILLET - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEETROOT CURED SALMON - BIGOVEN.COM
From bigoven.com
BEETROOT CURED SALMON GRAVADLAX RECIPE – THE ART OF FOOD AND …
From theartoffoodanddrink.com
BEETROOT CURED SALMON | RECIPES, CURED SALMON RECIPE, BEETROOT
From pinterest.ca
BEETROOT CURED SALMON RECIPE - CHEF JAMES OAKLEY
From chefjamesoakley.com
BEET CURED SALMON RECIPE - LOSTMEALS.ORG
From lostmeals.org
GORDON RAMSAY'S BEETROOT CURED SALMON RECIPE - THEFOODXP
From thefoodxp.com
BEETROOT AND VODKA CURED SALMON - LOUISE COOKS
From louisecooks.com
BEETROOT-CURED SALMON - LERøYSEAFOOD
From leroyseafood.com
RECIPECIALIST.COM
BEETROOT & BLACKBERRY CURED SALMON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love