Beet Cured Salmon w/Horseradish Dill Creme Fraiche

12
Servings
15-20m
Prep Time
3d
Cook Time
3d 15m
Ready In


"This is my take on a recipe my friend sent me - foodandtoolsdotcom/2016/10/23/beetroot-cured-salmon-canapes and, it is delicious. I did up adding some red onion, juniper berries; used vodka vs gin, and brown vs white sugar. But, kudos to the original recipe; which was delicious - I just wanted to put my spin on it. I also prefer to serve the salmon shaved or thin sliced on 'cocktail/party size' pumpernickel bread or toasts; with micro greens, and a horseradish dill creme fraiche. But, you can always serve this on your favorite crackers; or, thin toasted artisan baguette slices. Now, you have to prepare for this; the salmon does takes 72 hours to cure before serving. Plus ... this is really a pretty appetizer to entertain with; especially for the holidays - because of the color; but, it is also delicious."

Original recipe yields 12 servings
OK
  • FOR SALMON
  • FOR HORSERADISH CREME FRAICHE

Nutritional

  • Serving Size: 1 (255.8 g)
  • Calories 299.3
  • Total Fat - 11 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 45.8 mg
  • Sodium - 3528.6 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 4.8 g
  • Sugars - 20.1 g
  • Protein - 21.1 g
  • Calcium - 163.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.3 mg

Step 1

Beet Mix ... Add the beets, shallots, orange zest and juice, vodka, peppercorns, juniper berries, salt, white and brown sugars to a bowl; and, mix to combine.

Step 2

Cure ... Now, the easiest way I find to do this - is in a flat glass (not metal) dish; which can hold the size of the fillet. Usually a 9x9" pan works great for This. Add a couple pieces of plastic wrap, double the width of the pan across the pan, overlapping on the bottom. Then, add 2 more pieces going from top to bottom, again, overlapping. This method will prevent the liquid from leaking out - and keep the salmon moist, once it is wrapped up.

Step 3

Beets and Salmon ... Add 1/2 of the beet mix to the center of the plastic wrap; and set the salmon on top. Then, top with the remaining beet mix. Then, tightly wrap the plastic wrap around the salmon. Set a heavy pan (I used my cast iron), with a couple of cans, on top of the salmon. This will help press the salmon as it cures.

Step 4

Patience ... Now, the magic begins. Put the dish in the refrigerator - in the coldest spot if possible. After 1 day - flip the salmon over; and put the heavy pan, back on top. Day 2 - flip it over again, and put the pan back on top. Day 3 - flip again, and put the pan on top. Now, at the end of the day ... It's Done!! It's ready to serve that evening.

Step 5

Finish ... Brush off the beet mixture; then, lightly rinse. Make sure to pat the salmon dry; and, let it 'air dry' a good 15-20 minutes. Then, it is ready to slice and serve.

Step 6

Greens and Creme Fraiche ... Drizzle a little olive oil and orange juice over the pea shoots (or your favorite greens); and, lightly season with pepper. They are very tender - so, just a drizzle. You can use any of your favorite micro greens or mache; whatever is in season. Plate the greens on a serving platter. Creme Fraiche - Mix the creme fraiche with the horseradish, shallots, lemon juice/zest; and, dill. Refrigerate until ready to use. I like to put the sauce in a small serving bowl.

Step 7

Salmon ... Using a VERY thin fillet knife; thin slice your salmon (in thin shavings) on an angle. Place the salmon slices down the center of the platter on top of the greens. Add the pumpernickel bread (or other bread/crackers) around the salmon and greens; and, don't forget the bowl of the creme fraiche to garnish. For a lighter 'carb free' version; use cucumber slices, cut on an angle - equally as good. I prefer to serve them this way; so, everyone can serve themselves. However, you can always serve them on a platter; already put together.

Step 8

Serve and ENJOY! ... They are a perfect anytime or 'Holiday' appetizer!

Tips & Variations


No special items needed.

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