Beetroot and tequila cured salmon

Beetroot and tequila cured salmon

4.5 31 évaluations

Prép. 20min

Total 24h 20min

20 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 4955.1 mg

Protides 14.5 g

Calories 947 kJ / 225 kcal

Lipides 10 g

Fibre 1 g

Graisses saturées 3.7 g

Glucides 18.3 g

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Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

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