Beet-cured Atlantic Salmon Carpaccio Recipe
cucumber & dill bavaroise, fried fucus, abundant acres radish & hakurei turnip
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Ingredients
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Salmon Cure
Cucumber & Dill Bavaroise
Fried Fucus
Garnish
Method
Salmon Preparation
- 1
Cure the Salmon
In a bowl, combine grated beetroot, sea salt, sugar, and black pepper. Rub the mixture thoroughly over the salmon fillet. Wrap tightly in plastic wrap and refrigerate for 24 hours.
- 2
Rinse and Slice
After curing, rinse the salmon under cold water to remove the cure. Pat dry with paper towels and slice thinly using a sharp knife.
Cucumber & Dill Bavaroise Preparation
- 3
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Drain.
- 4
Blend Cucumber and Dill
In a blender, combine chopped cucumber, fresh dill, lemon juice, and salt. Blend until smooth.
- 5
Combine with Cream
In a saucepan, heat the blended cucumber mixture. Add the softened gelatin, stirring until dissolved. Remove from heat and fold in the heavy cream. Pour into molds and refrigerate until set.
Fried Fucus Preparation
Assembly
- 8
Plate the Dish
On a plate, arrange the thin slices of cured salmon. Add dollops of cucumber and dill bavaroise, sprinkle with fried fucus, and garnish with sliced radish and hakurei turnip.