Citrus Cured Salmon Recipe
Horseradish creme fraiche, beetroot mousse, citrus oil
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Ingredients
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Citrus Cured Salmon
Method
Preparation
- 1
Cure the Salmon
In a bowl, mix the citrus zest, sea salt, brown sugar, and dill. Place the salmon fillet in a shallow dish and cover it with the mixture. Wrap it tightly in plastic wrap and refrigerate for 12-24 hours.
- 2
Prepare Horseradish Creme Fraiche
In a bowl, combine the horseradish and creme fraiche. Mix well and season with salt and pepper to taste. Refrigerate until serving.
- 3
Make Beetroot Mousse
In a blender, combine the pureed beetroot with olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
- 4
Serve
Once the salmon is cured, slice it thinly and arrange on a plate. Serve with dollops of horseradish creme fraiche and beetroot mousse. Drizzle with additional citrus oil if desired.
