Beetroot and tequila cured salmon

Beetroot and tequila cured salmon

4.5 31 rating

Prep. 20min

Total 24 h 20min

20 portions

Ingredients

Salmon

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

Horseradish goat's cheese

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

Difficulty

medium

Nutrition per 1 portion

Sodium 4955.1 mg

Protein 14.5 g

Calories 947 kJ / 225 kcal

Fat 10 g

Fiber 1 g

Saturated fat 3.7 g

Carbohydrates 18.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

You might also like...

Leek and smoked salmon dip

Leek and smoked salmon dip

55min

Red onion relish

Red onion relish

50min

Lemon and ginger Prosecco cocktail

Lemon and ginger Prosecco cocktail

45min

Béarnaise sauce

Béarnaise sauce

20min

Tomatoes with wasabi dressing

Tomatoes with wasabi dressing

10min

Grilled scallops with chilli jam

Grilled scallops with chilli jam

25min

Romesco dip

Romesco dip

10min

Poached salmon and beetroot blinis

Poached salmon and beetroot blinis

45min

Prawn and mushroom crepes

Prawn and mushroom crepes

50min

Salsa Verde

Salsa Verde

10min

Parmesan gelato

Parmesan gelato

4 h 30min

Champagne poached chicken terrine

Champagne poached chicken terrine

1 h 30min