A special occasion, be it a milestone or festive celebration, deserves a salad that will impress your guests. This Beetroot Cured Salmon Salad is spectacular, not to mention delectable! Go ahead, spoil your family and friends!
Bring a large saucepan of water to the boil. Reduce to a simmer and add the medium sized beetroot for 30 minutes. Drain, let it cool a little and remove the skin off the beetroot.
Chop the beetroot into small pieces. Using a hand blender, add the chopped beetroot, caster sugar, salt, peppercorns and caraway seeds. Blitz until it is pureed. Divide into 4 portions.
For each of the salmon fillet, lay 2 sheets of plastic food wrap on a sheet pan or baking tray. Put one portion the beetroot puree on the plastic food wrap and place the salmon on top. Cover the salmon with the another portion of the beetroot puree. Then wrap the salmon tightly with plastic food wrap. If you don't feel it is encased properly, you can wrap it again. The idea is to prevent as much seepage as possible so that the beetroot can cure the salmon properly.Repeat for the second fillet. Let it cure in the fridge for 48 hours.
After 48 hours, remove the puree off the salmon fillets. You can give them a quick rinse and then pat it dry. Cut the salmon into thin slices.
Bring a small saucepan of water to the boil. Reduce to a simmer and add the baby beetroot for 15 minutes. Drain and let it cool a little and remove the skin off the beetroot. Pat dry and cut into half and then into thin slices.
Chop dill to yield 1 tbsp.
On a flat surface, place the mixed green leaves. Essentially this forms the border of the salad. Then spread out the broccoli sprouts on top.
Fold each of the salmon fillet slices into half or roll if big enough and place them on top of the greens.
In between the beetroot cured salmon slices, place the sliced baby beetroot.
Use a teaspoon to scoop out a small portion of the fish roe and with a second teaspoon, slide the fish roe off the first teaspoon onto the salmon. Do this evenly throughout the salad.
Sprinkle the chopped dill over the salad.
Season with salt and pepper.
Scoop out the horseradish cream onto a small side dish and serve next to the salad.
You can use any fish roe for this recipe. My second choice would have been to use Ikura or Japanese salmon roe.
Any sprout will do if you’re unable to find broccoli sprouts. But do try and add it as it gives the salad a softer green to eat with the salmon.
Cured salmon can be kept in the fridge for up to 5 days so it’s a fantastic salad to prepare ahead of time.