Salmon StarterWhet your appetite further with this delicious starter
A bright and colourful dish, Lesley's Cured Salmon is sure to grab your guests attention, plus it'll look great on the table with your other festive food.
Plus it's dead-easy to do, just watch the video below to see for yourself!
Recipe
Beetroot Cured Salmon
Serves 10
Prep time plus 24-48 hours marinating time
3 raw beetroot, peeled and grated
2 lemons, juice and zest
75g sugar
75g sea salt
1 tsp ground black pepper
A side of salmon, skin on
- Stir together all of the ingredients except the salmon. Lay out a few sheets of cling film overlapping each other. They need to be twice as long as the salmon.
- Place about a third of the marinade on to the cling film and lay the salmon on the top. Spread the rest of the marinade all over the salmon, rubbing it in with your fingers.
- Wrap the salmon tightly with the cling film and place in a dish that is at least 4 cm deep. Place something like a small chopping board on the salmon and find something to weight it down like some food cans.
- Chill for 24-48 hours then unwrap to reveal beautiful purple salmon. Scrape off the marinade and discard.
- Thinly slice the salmon and serve with thickly buttered brown bread and a peppery green salad.
Lesley Holdship is a Home Economist, Food Stylist and Recipe Writer with over 25 years of excellent experience. She helps local & national businesses with everything from food consultancy to recipe writing.
She also owns a Delicatessen - Hare In The Woods - in Faringdon, see link below for details.
For more information and other recipes, please visit her website via the link below. |
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Lesley Holdship - website | |||||||
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Hare In The Woods - website | |||||||
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