Semi cured salmon with pickled beetroot and horseradish cream

Semi cured salmon with pickled beetroot and horseradish cream

1 of X pages

Semi cured salmon with pickled beetroot and horseradish cream

This is the perfect dish to brighten any evening. The beetroot can be made in batches and kept in the fridge for a month. You can use fresh salmon but the cure adds sweet and salty notes to the fish for an extra dimension. Use any greens - cavolo nero or even cabbage - if purple sprouting broccoli is unavailable.

Preparation Time:  
20 minutes (plus 12 hours curing)
Cooking Time:  15 minutes
Serves: 4

Ingredients

4 x 140g portions RSPCA Assured labelled salmon fillet
100g sugar
75g sea salt
10g crushed black peppercorns
10g ground fennel seeds

For the horseradish sauce:
50g fresh horseradish, grated
200ml RSPCA Assured labelled double cream

For the beetroot:
500g beetroot, peeled and diced into 1cm cubes
450ml water or beetroot juice
120ml balsamic vinegar
30g Demerara sugar
pinch of salt

Method

For the salmon:
Combine the salt, sugar, pepper and ground fennel seeds in a bowl and roll the salmon portions in the mixture. Lay in a tray and sprinkle the remaining mixture over the fish, wrap in cling film and refrigerate for approx 12 hours.

For the horseradish cream:
Combine the cream, grated horseradish, salt and pepper in a small saucepan and bring to the boil. Simmer until the cream is slightly reduced and thickened. Pour into a container and refrigerate until needed. Serve a quenelle of the cream straight from the fridge.

 

For the pickled beetroot:
Put all ingredients except the beetroot in a saucepan. Bring to boil, until the sugar has dissolved. Add diced beetroot and simmer until it is just starting to soften. Remove from the heat & carefully pour into sterilised jam jars. Seal the jars, cool and refrigerate.

To serve:
Wash salt mix off the salmon with water, & pat dry. Heat olive oil in a pan, cook salmon skin side down. When skin is crispy, roll fish onto its side and colour in hot oil. Roll salmon over & colour other sides. It should now be golden all over. If you like  salmon medium rare, then remove pan from heat & rest for 2-3 min. If you like it a little more done, put fish in hot oven for 3-4 minutes, depending on how well done you like it.

 


Warm the beetroot and some of the liquor from the jar in a pan. Bring to the boil and reduce until the liquor becomes a glaze. It will be thick and sticky. Blanch the broccoli for about 1 min (depending on thickness) in salty boiling water. The broccoli should be served with a slight crunch. Serve the salmon on a bed of broccoli, topped with some pickled beetroot and reduced liquor and a quenelle of horseradish cream.

Current rating: 3 stars Rate this recipe