Beetroot Salma Salmon with Toasted Sourdough Bread ans Horseradish Cream

Name: Beetroot Salma Salmon with Toasted Sourdough Bread ans Horseradish Cream
Cook time: 60 min
Total time: 60 min
Ingredients: 0.75 x beetroot; 0.25 x lemon; 0.25 x orange; 10 g salt; 15 g sugar; 0.5 dl gin; 150 g salmon of sashimi quality; 0.75 dl sour cream; 0.25 tbsp horseradish; 0.25 x sour dough bread

by Simen Vatne

60 min

Beetroot Salma Salmon with Toasted Sourdough Bread ans Horseradish Cream

ingredients

3/4 x beetroot

1/4 x lemon

1/4 x orange

10 g salt

15 g sugar

1/2 dl gin

150 g salmon of sashimi quality

3/4 dl sour cream

1/4 tbsp horseradish

1/4 x sour dough bread

method

Grate the beets and mix in a bowl together with the zest and juice from the lemon and from the orange, salt, sugar and gin.

Place the salmon on a baking sheet with a plastic wrap, and cover the whole salmon with the beetroot mixture. Wrap the salmon in the plastic wrap and leave it for 48 hours.

Scrape off the beetroot mixture but do not rinse the salmon. Cut into thin slices before serving.

Whisk together sour cream and grated horseradish. Season with salt, pepper and lemon juice.

Cut the sourdough bread into thick slices and serve with the horseradish cream and salmon.