Beetroot Cured Salmon with Green Apple and Fennel
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 1hr 35mins
-
- Serves
- 8
-
- Calories
- 265
This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). I saw this at a restaurant breakfast buffet in Singapore and was immediately intrigued by the brilliant colour of the salmon. I had to give it a go and I am pretty pleased with the results. It is very special and you should really purchase the best quality salmon you can afford. It won’t disappoint! ***It takes 2 days to cure the salmon first. Once cured and ready to eat, you can proceed with the salad***
recipe updated 25 Feb 2022
Ingredients
-
- Green apple
- 1
-
- Cucumber
- 1
-
- Red onion
- ½
-
- Fennel bulb
- ½
-
- Fresh beetroot
- 250 g
-
- Water
- 200 g
-
- Pink himalayan salt flakes
- 150 g
-
- Caster sugar
- 100 g
-
- Fennel seeds
- 2 teaspoons
-
- Black peppercorns
- 2 teaspoons
-
- Salmon fillet
- 1 kg
-
- Apple cider vinegar
- 3 teaspoons
-
- Dill
- as needed
-
- Extra virgin olive oil
- as needed
-
- Cream cheese
- as needed
-
- Black russian bagel
- as needed
Tools
-
TM5
-
Tm5 bowl
-
Baking dish - 2 quart
-
Cutting board
-
Large mixing bowl
Step preview
- Peel and chop beetroot into chunks
- Place into Thermomix bowl with 200g water or to just cover the beetroot
- Cook 20 minutes/100°C/speed 1
- Cool completely
- Return to the Thermomix bowl with salt, sugar, fennel and peppercorns
- Blitz 30 seconds/speed 10
- Spread half the curing mixture into a glass or ceramic dish that the salmon will fit into easily
- Lay the salmon on top, skin side down and cover with remaining curing mixture
- Cover with plastic wrap and then weigh it down with a chopping board on which you put a few tins of food
- Refrigerate for up to a week and not less than 48 hours
- When ready to serve, remove the salmon from the cure and rinse under the tap
- Pat dry with a paper towel
- To make the salad, toss all ingredients in a bowl and allow to marinate for a few minutes
- Garnish with a few fennel fronds or fresh dill or both
- Also this will be a refreshing acidity hit for the creaminess of the salmon, so no need for the EVOO unless you really want it!
- Slice the salmon off the skin on an angle into thin slices and place on a platter with the salad, bagels and cream cheese