Citrus Cured King Salmon w/ Baby Beets (Cold Christmas Lunch)

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: abc.net.au

kept byMichael_Ho
recipe byabc.net.au

Notes:

This is the perfect recipe to prepare a couple of days in advance to ensure maximum flavour & organisation on the big day. The salmon will have to be cured at least 48hrs in advance to ensure best results and whilst messing up the kitchen you may as well get the beetroots marinating for maximum flavour.

Categories:
- Salmon

print

Ingredients:

Citrus Cured New Zealand King Salmon

1 fillet of Marlborough king salmon (pin boned shin on)
300g white sugar
200g coarse salt
1 tbl sp coriander seed
1 tsp black peppercorns
3pc of star anise
Zest of 2 lemons
Zest of 2 limes
Zest of 1 orange

For Baby Red Beetroots

3 bunches baby red beetroots
2 cloves
1 fresh bay leaf
tsp salt
150ml olive oil
80ml cab sav vinegar

For Baby Golden Beetroots

3bnc baby golden beetroots
150ml olive oil
3 tbl spoon honey
80ml champagne vinegar
1tsp sugar
1 stick rosemary

Horseradish Creme Fraiche

300ml creme fraiche
Juice lime
1 stick fresh horseradish
1 tbl spoon sliced chives
Salt and pepper

See original recipe at abc.net.au