This Scandinavian starter is another favourite of mine. It is very easy to make at home not just in a restaurant. It is light, fresh, colourful, with a delicate texture. The ideal plate to serve on a warm summer day, or for a classy dinner party.
INGREDIENTS:
1 side of salmon
1 shot of Dingle Gin
500 gr of Maldron sea salt
100 gr of caster sugar
3 beetroots
METHOD:
Peel the beetroots
Grate them with a box grater
Mix the grated beetroots with the sea salt, sugar & gin in a mixing bowl
Place the salmon in a dip tray, skin side down
Cover all the flesh with the beetroot & gin mix
Cover with cling film & place it in the fridge for at least 24 hours
When ready to serve, remove the beetroot mix
Run the salmon under the tap to wash the remaining mix
Dry with a clean cloth
Slice the salmon thinly
Tip: you know your salmon is cured & ready to slice when the flesh is firm to touch & the beetroot has bled through
Optional: You can serve the cured salmon with horseradish cream (see recipe below) to give it a little kick. You can also serve it with fresh bread & garnish it with pickles, a slice of lemon & a sprig of dill.
HORSERADISH CREAM
INGREDIENTS:
100 gr Crème fraiche
2 teaspoons of horseradish
Salt
White pepper
METHOD:
Mix the horseradish and crème fraiche together in a bowl
Add a pinch of salt & pepper
Let it infuse for a while
Taste it and add more horseradish or seasoning if you like
Pass it through a chinois to get a nice smooth texture
Enjoy, P 🙂
WINE PAIRING:
To match the beautiful and delicate flavours of this dish, I would recommend a dry German Riesling such as Leitz eins Zwei Dry Riesling. Light, very fresh & with brilliant lime and mineral intensity. You could also try an Austrian Grüner Veltliner, dry, high in acidity, with green, herbaceous and citrus flavours, a great alternative to Sauvignon blanc.
Enjoy!
Rebecca
The Pigeon Coop 