Recipes
Recipes with my own touch
Servings
12 - 15 as a starter
Ingredients
Salmon
5 star anise
5ml whole black peppercorns
5ml fennel seeds
5ml coriander seeds
250g brown sugar
250g sea salt
2 sprigs fresh thyme, leaves only
200g raw beetroot, peeled and cut into quarters
50g tequila
750g fresh boneless, skinless salmon fillet
Horsey goat
200g goat’s cheese, cut into pieces (3-4 cm)
30ml horseradish cream
10ml wholegrain mustard
30g extra virgin olive oil
1 Mediterranean cucumber, peeled
caper berries, to serve
crackers or bread, to serve
Beetroot and tequila cured salmon
Curing salmon is a Nordic dish using a mix of salt, sugar and dill to cure the fish. This version is done with tequila, beetroot and spices giving it a sweet, licorice-like flavour that lends an earthy, sweet taste to the meaty salmon. The wholegrain mustard in the horsey-goat provides a pleasant pop between your teeth! That, added to the crunch of the cucumber ribbons and the saltiness of the capers and the sweet-earthiness of the salmon makes this a party in your mouth! Warning: this dish takes 12-24 hours to make, so don’t think you’re going to serve it immediately. It’s worth the wait, though!
Method
- Place the start anise, peppercorns, fennel and coriander seeds in a food processor and process into a powder.
- Add the sugar, salt, thyme, beetroot and tequila and process until the beetroot is quite fine.
- Pour half of the beetroot liquid into a glass baking dish. Top with the salmon fillets and pour the rest of the beetroot mixture over the top making sure that all sides of the salmon is properly coated.
- Cover the bowl with plastic wrap and leave to cure in the fridge for 12-24 hours. The salmon should be opaque and firm to the touch without being tough and dry.
- Now make the horsey goat: Place the goat’s cheese, horseradish cream, wholegrain mustard and olive oil into mixing bowl and mix well. Transfer into a serving bowl and set aside.
- Once salmon has cured, quickly rinse fillets under cold water and pat them dry with a paper towel.
- Using a vegetable peeler, slice the cucumber lengthways into thin ribbons (0.5 cm wide). Slice the salmon as thinly as possible, then serve garnished with cucumber ribbons, horsey goat, crackers or bread.
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