Beetroot Marinated Salmon
Lightly cured salmon in a beetroot marinade. Easy to prepare two days ahead of serving and then carved to rose petal looking pink beauties. As gorgeous as it is tasty with its earthy, subtle flavours.
Servings: 10
Ingredients
You Need
- 800 gram Salmon raw / fresh with skin left on
- 1 Liter Water
- 100 gram Salt
- 50 gram Sugar
- 2 Beetroots raw, grated coarsely
Instructions
Do This
- Mix marinade (water, salt, sugar and grated beetroot)
- Place the salmon in plastic bag with marinade.
- Refrigerate for 48 hours and turn occasionally.
- Cut into thin strips and serve.
Notes
Serve with new potatoes and a crisp salad. You can make a light mustard and dill dressing to go with the dish, and then simply enjoy with a glass of your favourite tipple. Cheers!