Beet Cured Salmon
Beet-Cured Salmon
This dish combines some of my absolute favorite things: Salmon, Beets, Delicious flavors, Ease of execution, Colorful presentation and also: Saves money and provides the “WOW” factor at parties.
Ingredients
- 1 Beet
- Juice of 1 Lemon
- 2 Tablespoons Vodka
- 3 Tablespoons Salt
- 1 Tablespoon White Sugar
- 1/2 Tablespoon White or Red Horseradish
Instructions
- Blend all ingredients in a food processor until chunky and place in large bowl.
- If skin is on the Salmon, spread mixture on top of fish (not on skin). If the Salmon is skinless, halve mixture and spread on the top and bottom of salmon.
- Cover bowl with plastic wrap and place in fridge for 24 hours.
- Once you take the Salmon out of the fridge, remove beet mixture and splash with water if needed. towel dry and slice thinly and diagonally.
- Place slices on a plate and garnish with dill, creme fraîche, salmon eggs, shaved onions, capers, lemon zest, or horseradish, and enjoy!
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