Beetroot marinated salmon served with vodka crème fraîche
- 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
- 125g crème fraîche
- 30ml (2 tbsp) vodka
- 45ml (3 tbsp) creamed horseradish
Line an oval bowl with enough plastic wrap to overlap and set aside.
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.
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.
Beat the crème fraîche, slowly add vodka and continue beating until stiff. Stir in the horseradish and refrigerate overnight.
Scrape the marinade off the salmon, rinse under cold water and pat dry with paper towels.
Thinly slice the salmon on individual plates and serve with vodka crème fraîche on the side.