Beetroot and tequila cured salmon

Beetroot and tequila cured salmon

4.7 29 ratings

Prep. 20 min

Total 24 h 20 min

20 portions

Ingredients

Salmon

star anise
5
whole black peppercorns
1 tsp
fennel seeds
1 tsp
coriander seeds
1 tsp
brown sugar
250 g
sea salt
250 g
fresh thyme leaves only
2 sprigs
raw beetroot (approx. 250 g), peeled and cut into quarters
1
tequila
50 g
fresh boneless, skinless salmon fillet (approx. 3 fillets)
750 g

Horseradish goat's cheese

goat's cheese cut into pieces (3-4 cm)
300 g
horseradish cream
1 ½ tbsp
Dijon mustard
2 tsp
extra virgin olive oil
30 g
Lebanese cucumber
1
caper berries sliced, to serve
water crackers to serve

Nutrition per 1 portion

Calories 225 kcal / 947 kJ

Protein 14.5 g

Fat 10 g

Carbohydrates 18.3 g

Fibre 1 g

Saturated Fat 3.7 g

Sodium 4955.1 mg

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Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

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