Beetroot and tequila cured salmon
TM6 TM5 TM31

Beetroot and tequila cured salmon

5.0 (4 ratings)

Ingredients

Salmon

  • 5 star anise
  • 1 tsp whole black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 250 g brown sugar
  • 250 g sea salt
  • 2 sprigs fresh thyme, leaves only
  • 1 raw beetroot (approx. 250 g), peeled and cut into quarters
  • 50 g tequila
  • 750 g fresh boneless, skinless salmon fillet (approx. 3 fillets)

Horseradish goat's cheese

  • 300 g goat's cheese, cut into pieces (3-4 cm)
  • 1 ½ tbsp horseradish cream
  • 2 tsp Dijon mustard
  • 30 g extra virgin olive oil
  • 1 Lebanese cucumber
  • caper berries, sliced, to serve
  • water crackers, to serve

Nutrition
per 1 portion
Calories
947 kJ / 225 kcal
Protein
14.5 g
Carbohydrates
18.3 g
Fat
10 g
Saturated Fat
3.7 g
Fibre
1 g
Sodium
4955.1 mg

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