Beet Cured Salmon With Horseradish Creme Fraiche
Recipe from Chef Eli Jackson, Atlas Restaurant Group Regional Corporate Chef
Ingredients
- 2 ounces red beets
- ¼ ounce fresh ginger peeled
- 1 ounce Bombay Gin
- 2 ounces salt
- 1 ounce sugar
- 1 lemon zest
- 1 orange zest
- 1 tablespoon pickling spice
- 6 ounce salmon filet and deboned
- Horseradish Crème Fraiche see recipe
- Garnish: Smoked Salmon Roe Orange Segments, Fresh Dill
Horseradish Creme Fraiche
- 12 ounces creme fraiche
- 1 ounce horseradish
- 1 ounce freshly squeezed
- lemon juice
- 2 tablespoons salt
- 1 teaspoon black pepper
Instructions
- In a blender, add chopped up beets, ginger, and gin. Blend all together until mixture forms a paste.
- In a mixing bowl, combine salt, sugar, zests, and pickling spice. Add paste and mix all together, the mixture should feel like wet sand. For the ultimate cure, rub all over salmon covering every part on both sides and place in the refrigerator for at least 24 hours (48 hours for best results). After curing time has elapsed, rinse in cold water and reserve until you are ready to slice and serve.
- Slice salmon in ¼ inch slices and lay flat on the plate. Top one side with horseradish crème fraiche, and the other with a piece of orange segment. Add smoked salmon roe on the crème fraiche side and a sprig of dill on the orange side.
Horseradish Creme Fraiche
- In a mixing bowl, combine all ingredients
Photo by Mackenzie Thomas, Atlas Restaurant Group Marketing Associate
