Recipe: Beetroot cured salmon with horseradish crème fraîche
Curing your own salmon really isn’t as difficult as it sounds. It’s an immensely satisfying job and the finished product looks and tastes amazing. The colour of the beetroot doesn’t quite seep into the centre, giving a lovely colour contrast, while the delicate flavours of the dill with the pink peppercorns and vodka really come through. A special starter for Christmas dinner which, thankfully, must be prepared in advance*. Beetroot cured salmon with horseradish crème fra
All our fish and seafood recipes, including speedy midweek dinners (like our delicious Szechuan prawn noodles) and fancier options. try whole roast mackerel with leeks and kohlrabi, or satsuma sea bass ceviche. - page 9
Gravadlax (fresh salmon cured in the fridge with dill, salt and sugar) is usually served in delicate petals , but I’ve struggled to create.
Roast Harissa Salmon With Lemony Giant Couscous
Roast Harissa Salmon With Lemony Giant Couscous from Great British Bake Off: Winter Kitchen. Once you've marinated the salmon for 30 minutes, it takes no more than 12 minutes to cook. Enjoy cold or hot!