Salmon marinated in beets
Raw marinated salmon, I love that! Sometimes it’s important to have the food look good as well, and that’s why I have to share this recipe with you. It takesÂ quite some preparation and it takes a good 24 hours before you can actually eat it! Enjoy this salmon marinated in beets with a caper/dille creme.
Recipe for 6 people:
- 700 gr.Â salmon fillet on theÂ skin
- 2 small beetsÂ (cooked)
- 75 gr. coarse sea salt
- 100 gr.Â cane sugar
- 1/2 tbsp. corianderseedÂ (grounded)
- 200 ml.Â lactose free cream cheese
- 1,5 tsp. Dijon mustard
- 2 tbsp.Â capers
You also need:
- 2Â oven dishes
- cling film
- stuffed cans (for the weight)
- Optional: 1 tbsp. vodka
Cover one oven dish with cling film and put the salmon on top of it with its skin on the bottom.
Grate the beets and mix in a bowl with salt, sugar, coriander and freshly chopped dill.
Divide the mixture over the salmon, wrap the cling film around the oven dish and put the second oven dish on top of it. Place the heavy cans in the second dish and place it in the fridge for 24 (really!) hours.
Unwrap the salmon en drain the juice. Rub the marinade off the fish and cut the salmon in very thin slices. (Cut until the skin).
Mix the cream chess, mustard, capers and a bit of freshly chopped dill in a small bowl. Season to taste with salt and pepper.
PlaceÂ the salmon slices on a plate with the watercress and serve with the creme.