Beetroot and tequila cured salmon

Beetroot and tequila cured salmon

4.5 31 valutazione

Prep. 20min

Totale 24h 20min

20 portions

Ingredienti

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

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 4955.1 mg

Proteine 14.5 g

Calorie 947 kJ / 225 kcal

Grassi 10 g

Fibre 1 g

Grassi saturi 3.7 g

Carboidrati 18.3 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Festive Flavour 105 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Asian crab cakes with wasabi mayonnaise

1h 30min

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30min

Caesar salad dressing

10min

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7h 25min

Fig and walnut ice cream

8h 40min

Confit salmon, Parmesan gnocchi with cauliflower cream

7h 10min

Mushroom cappuccino

25min

Sweet potato blini with cumin & sesame crème fraîche

1h

Steamed scallops with cauliflower and truffle purée

35min

Ruby kingfish with citrus yoghurt dressing

2h 30min

Gin and tonic sorbet with cucumber

12h

Watermelon canapés with whipped feta and walnuts

20min