The vibrant colours in this dish make it appropriate for the season, somehow, and it would be perfect for a light starter for Christmas dinner. I made some cured salmon earlier in the year, which turned out great, and since farmed salmon is in constant supply year-round, I see no reason not to be curing salmon more often! It's so easy to do, and much, much cheaper than buying your own.
I didn't cure this one though – it was a gift from my friend Prof. He had cured a whole side and had too much to eat. I was more than happy to help him out! It was beautifully cured; not too salty which home-cured products often are. If you contact him on his instagram, maybe he'll give you the recipe.
For this dish, I'll assume you have sourced your own cured salmon from somewhere. If you can't find beetroot cured salmon then gravlax or smoked salmon will suffice.
Beetroot Cured Salmon with Creme Fraiche Recipe
- 200 g cured beetroot cured salmon
- 2 slices lemon, cut into segments
- 2 teaspoon creme fraiche
- 20 capers
- extra virgin olive oil
- sea salt and freshly cracked black pepper
- 1 slice sourdough bread
- 1 sprig few dill
Make the croutons: heat the oven to 180C cut the bread into 1 cm cubes and place on a baking tray. Drizzle with olive oil, season lightly with salt and pepper and place in the oven for about 10 - 15 minutes, or until the croutons are golden and crisp. Remove from the oven and allow to cool.
Cut the salmon into slices and arrange on the plate. Drizzle a little olive oil over and rub it in with your finger to coat the slices. Put a spoonful of creme fraiche in the centre of each plate. Scatter over the croutons, capers and lemon. Garnish with the dill.