Prep: 1 hour 30 mins
Cook: 40 mins
Serves: 8-10

Ingredients:

  • 1 side fresh salmon, skinned, pin boned
  • 2 small yellow beetroot
  • 250ml extra virgin olive oil
  • 2 tsp extra virgin olive oil, extra
  • 100g jar salmon roe, to serve
  • baby beetroot leaves and micro herbs, to garnish

Beetroot Carpaccio:

  • 3 medium red beetroot
  • 300ml white wine vinegar
  • 300ml water
  • 2 tbs caster sugar
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp white peppercorns

Salt Curing Mixture:

  • 1kg salt
  • 500g caster sugar
  • 1 tbs coriander seeds
  • 1 tbs fennel seeds
  • 1 tbs cumin seeds
  • 1 tbs white peppercorns
  • Finely grated zest of 2 lemons

Horseradish Cream: 

  • 250g crème fraiche,
  • 1 tbs lemon juice
  • 2 tsp finely grated fresh horseradish

Directions

  1. To make beetroot carpaccio, place beetroot in a small saucepan, just large enough to fit beetroot. Add remaining ingredients, ensuring beetroot is submerged (see note). Partially cover and bring to a gentle boil. Boil until tender. Remove beetroot with a slotted spoon and reserve cooking liquid.
  2. Cool beetroot and cut into 2mm slices. Using a cutter, cut each slice into an even size round.
  3. Simmer beetroot cooking liquid until reduced to 125ml. Strain. Cool. Add oil and whisk to combine to form a dressing (you may want to add a little more vinegar or sugar to suit your desired taste). Season.
  4. To make salt curing mixture combine all ingredients in a bowl. Arrange half the mixture over base of a rectangular non-reactive dish or pan.
  5. Cut salmon into 3mm-thick slices. Arrange over salt mixture in a single layer. Top with remaining salt mixture.
  6. Refrigerate, covered, for 40 minutes. Remove salmon slices and gently rinse in a cold water. Pat dry with absorbent paper. Roll each slice into a round so it will stand up.
  7. To make horseradish cream, combine all ingredients in a bowl. Season. Refrigerate until required.
  8. Cut yellow beetroot into 1mm slices. Using a cutter, cut each slice into an even size round. Toss with extra olive oil. Season.
  9. Arrange red and yellow beetroot slices on serving plates. Drizzle with dressing. Top with salmon rolls and dot with salmon roe and horseradish cream. Garnish with beetroot leaves and micro herbs.

Tips:

  • Use a cutter to ensure our beetroot rounds were uniform in size.
  • A non-reactive pan is one that does not contains metals that might interact with certain foods e.g. aluminum, cast iron and unlined copper. Materials that are non reactive include stainless steel, glass and ceramic.
  • Slicing the salmon, rather than keeping it whole, makes the curing process much quicker.
  • If you want to make this dish in small quantities, make sure the piece of salmon you buy is sashimi grade.
  • The cooking liquid for the beetroot is 50/50 water and vinegar (and is later used to make the dressing). The amount you need may vary depending on the exact size of the beetroot and pan that you use. Increase or decrease, using these ratios, in order to have the beetroot completely submerged during cooking.

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GLENARM

Glenarm Organic Salmon is accredited by the Organic Food Federation and Bio Suisse

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