Take your dinner game up a notch with Chef Gordon Ramsay’s stunning Beetroot Cured Salmon Recipe, a dish that brings earthy flavors and brilliant color to the table. This particular preparation requires fresh salmon fillets, beets, salt, sugar and a slew of fragrant spices that impart a touch of color and a tangy-sweet flavor note to each bite.
The curing process lightly permeated the fish, keeping it silky yet giving it another level of depth.
You’ll never regret serving this Beetroot cured salmon to elegant starters, or as a classy brunch, and guaranteed to impress your guests and tantalize your taste buds.
Ideal for special occasions or a treat for a fine weeknight, Chef Ramsay’s technique allows you to get as much flavor out of it while doing as little work as possible.
Beetroot Cured Salmon Recipe by Chef Gordon Ramsay
Ingredients
For the cure
- 1 mug of salt (kosher or even sea)
- 1 cup associated with sugar
- 2 medium-sized beets, chopped and then pulverized within food processor
- 2 tablespoons toasted fennel seed
- number of chopped dill (improvise with assorted fresh herbs as you wish)
For the salmon
- 1 entire side of salmon (wild Alaskan is my fave)
- 1/4 cup vodka
Instructions
- Mix all of the remedy ingredients together in a dish until combined.
- Gently score the skin of the tramail. Pour 1/4 cup associated with vodka over both sides from the salmon.
- On a big rimmed cookie sheet, place a stretch of cellophane or even parchment paper that will support your fish. Scoop a few spoonfuls of the cure on to the cellophane/parchment. Lay the actual filet on top and coating the remainder of the cure on to the salmon, covering this entirely.
- Fold up the perimeters of the cellophane/parchment to make a neat bundle. Place a reducing board or another cookie page with a heavy can or even weight on top which will help the actual salmon seep out the dampness. Pop the whole operation in to the fridge.
- Check on the actual salmon periodically over the twenty four hour-3 day period, flowing off the liquid when it builds up. The salmon is good to look after 24 hours but the colour will enhance the longer you allowed it cure-up to 3 times. When you are ready to serve, wash it off under the kitchen sink, and blot it dried out with a paper towel.
Beetroot Cured Salmon Video Recipe by Gordon Ramsay
People Also Ask
Beetroot Cured Salmon is a method of preparing the fish by coating fresh salmon with beetroot, salt, sugar, and aromatics. During the curing process, the salmon pick up the vibrant color and mild sweetness from the beets. The salmon generally cures for 24–48 hours, depending on how thick the fillet is and how strong you want the flavor to be. Yes. The curing pulls moisture from the fish, resulting in salmon that is simultaneously firmer and silkier and has an intensified saltness. Cured salmon is safe to eat without further cooking. But make sure to use high-quality, fresh salmon and adhere to the proper curing times. Many like it thinly sliced on crusty bread, bagels with cream cheese, or layered atop salads. You can finish it off with some fresh herbs and a squeeze of lemon juice for brightness. Leftovers can be stored in an airtight container in the refrigerator for up to three days. After that, its texture and flavor may begin to deteriorate. It can be frozen, though that may change the texture a bit. If you choose to freeze, wrap it well to reduce freezer burn, and use within one month for best quality.What is Beetroot Cured Salmon?
How long should I cure the salmon in beetroot?
Does curing with beetroot change the salmon’s texture?
Is Beetroot Cured Salmon safe to eat raw?
How do I serve Chef Gordon Ramsay’s Beetroot Cured Salmon?
Can I store leftover Beetroot Cured Salmon?
Can I freeze Beetroot Cured Salmon?