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Beetroot and tequila cured salmon

Beetroot and tequila cured salmon
4.5 31 ratings
Prep. 20 min
Total 24 h 20 min
20 portions
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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 skinless, boneless salmon fillet (approx. 3 fillets)
    750 g
Horseradish goat's cheese
  • goats 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

Difficulty

medium

Nutrition per 1 portion

Sodium 4955.1 mg
Protein 14.5 g
Calories 947 kJ / 225 kcal
Fat 10 g
Fibre 1 g
Saturated Fat 3.7 g
Carbohydrates 18.3 g

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Australia and New Zealand

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