Beetroot-cured salmon with citrus salad and caramelised walnuts
Per serving
This fresh, seasonal dish with marinated salmon and citrus fruits is as tasty as it looks on the plate. Delicately, when it comes to Christmas appetizers, think pink!
Ingredients
8 serv.Step-by-step instructions
- 1
Grate the beetroot on a fine grater and mix with lemon zest, tarragon, sugar and salt.
- 2
Line a shallow dish with several layers of cling film in different directions so it hangs over the edges. Spread half of the beet mixture, drizzle half the gin over it and place the salmon fillet on top. Distribute the remaining beet mixture over the salmon, drizzle the rest of the gin, then tightly wrap in the film. Marinate in the fridge for 48‑72 hours, turning the salmon occasionally (the longer it sits, the firmer it becomes). Drain any excess liquid when it appears.
- 3
When the salmon is marinated, thoroughly rinse the salt mixture, then rinse with cold water and dry carefully.
- 4
For the salad, place sugar in a saucepan with 2 tbsp water and melt over low heat. Bring to a boil and cook until a golden caramel forms. Add walnut halves and stir to coat. Spread on a tray lined with greased parchment and let cool.
- 5
Divide the citrus fruits over a bowl to collect juice. Cut each segment into two‑three pieces. Mix 4 tbsp juice with a pinch of salt, sugar and plenty of black pepper. Whisk in the oil.
- 6
Thinly slice the salmon. Distribute watercress and fruit segments among eight plates, then place the salmon. Sprinkle with walnut halves, drizzle with dressing and serve.
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