This is so beautiful, versatile and easy! It’s shown above served 3 ways: straight up, as a salad, and on blinis (mini savoury pancakes) topped with sour cream and dill. All are fantastic choices! I consumed most of this with cream cheese on bagels though. The only thing to note is that this recipe must be made in advance. The curing process takes at least one day, preferably two to really let the flavours sink in.
Beet and Vodka Cured Salmon
Prep time: 20 minutes + 48 hours inactive
Cook time: 0 minutes
Total time: 20 minutes + 48 hours inactive
Yield: serves 6- 8 as an appetizer
- 1 side of salmon, skin and bones removed (approx. 600g)
- 1 large beet, peeled and coarsely grated
- Zest of 1 orange
- 1 tsp. peppercorns, lightly crushed
- 1 tsp. whole coriander seeds, lightly crushed
- 1.5oz vodka
- 3 tbsp. coarse sea salt
- 3 tbsp. sugar
- Fresh dill for serving
- Lemon wedges for serving
In a medium sized bowl, combine beets, orange zest, peppercorns, coriander seeds, vodka, salt and sugar. Stir together to combine.
On a baking sheet lay out 2 large sheets of plastic wrap. Trim the salmon of any excess fat and place on top of the plastic wrap.
Spread the beet mixture overtop of the salmon evenly and wrap up tightly in the plastic wrap. Place in the fridge for 24-48 hours. The longer it stays in the fridge the better the colour will be!
Once ready, unwrap and rinse with cold water or vodka. Pat dry with paper towel. To serve, slice thinly on an angle and garnish with fresh dill and lemon wedges. If you want to make a salad, I used lemon juice, olive oil, cucumber, micro greens and dill for mine but the sky is the limit! This would be fantastic with a fresh tomato salad or on top of a bed of arugula.