Overly luxurious brunch, this is what happens when I am left to my own devices
There was beetroot in the vegebox .Curing salmon is so easy and this beetroot and vodka marinade, gives a beautiful colouring , rich tasting not really alcoholic more smokey. It needs 48 hours to cure properly the fish becoming firm, and though purple on the outside the centre will remain lightly pink . It makes a fantastic starter or canape with a really wow factor. First made for Valentines Day 2008 served with horseradish cream
Beetroot and Vodka Marinated Salmon
For each 100g salmon fillet
50g of fresh beetroot
20g sea salt
20g brown sugar
1/2 tsp peppercorns, crushed
50 ml of vodka
- Grate the beetroot and mix together with the other ingredients to make the marinade
- Pour over the salmon , refridgerate and leave cure for 48hours
- The serve discard the marinade and thinly slice the salmon.
For breakfast this was delicious served on homemade granary toast with soft cheese and sprinkling of dill. I have perfected a delicious dense malty granary loaf that is perfect but bagels or rye bread would also work well.