Ingredients

1kg Salmon

250g Beetroot grated

3 tbsp Salt

3 tbsp Caster Sugar

2 Oranges zested

Horseradish Cream

Sour cream

Horseradish cream

Lemon juice

Salt and pepper

Method

Mix together the beetroot, salt, sugar & orange zest. Spread the mixture evenly over your salmon fillet, Tightly wrap the salmon in cling film. Place into a container and place something heavy on top of the salmon. The pressure will help your curing mixture penetrate the flesh of the fish. Leave in the fridge for 48 hours.

Pull out the salmon, rinse off the marinade with water and slice finely to serve.

Mix together all ingredients for the horseradish cream and serve with the salmon on crackers.

 

3/60 Marshall Rd, Katikati, BOP 3178, New Zealand
info@smokey.co.nz | 07 549 1668

Follow us on social media