Beetroot marinated salmon served with vodka crème fraîche
Ingredients
Marinade
- 30ml (2 tbsp) caraway seeds
- 10ml (2 tsp) black peppercorns
- 5ml (1 tsp) coarse salt
- zest of 1 lemon
- 1 beetroot, grated
- 4 x 200g salmon steaks
Crème fraîche
- 125g crème fraîche
- 30ml (2 tbsp) vodka
- 45ml (3 tbsp) creamed horseradish
Instructions
1
Line an oval bowl with enough plastic wrap to overlap and set aside.
2
Place the caraway seeds, peppercorns and salt in a pestle and mortar and roughly grind. Pour into a mixing bowl and stir in the lemon zest and beetroot.
3
Put the salmon steaks on a flat plate and sprinkle with the beetroot mixture, pressing the mixture down with your hands. Cover with the overlapping plastic wrap, weigh down with jars or tins and refrigerate overnight.
4
Beat the crème fraîche, slowly add vodka and continue beating until stiff. Stir in the horseradish and refrigerate overnight.
5
Scrape the marinade off the salmon, rinse under cold water and pat dry with paper towels.
6
Thinly slice the salmon on individual plates and serve with vodka crème fraîche on the side.
