Best 3 Beetroot Blackberry Cured Salmon Recipes

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**Culinary Symphony of Beetroot, Blackberry, and Salmon: A Taste of Nordic Delights**

Embark on a culinary journey to the Nordic regions with this tantalizing Beetroot-Blackberry Cured Salmon recipe. This dish artfully blends the earthy sweetness of beetroot, the vibrant tartness of blackberries, and the delicate richness of salmon, creating a symphony of flavors that will captivate your taste buds. As you explore the depths of this recipe, you'll discover a treasure trove of additional culinary gems, including a refreshing Beetroot and Blackberry Salad, a creamy Beetroot and Horseradish Dip, and a tangy Blackberry and Balsamic Vinaigrette. Get ready to indulge in a Nordic feast that celebrates the beauty of fresh, seasonal ingredients and leaves you craving more.

Here are our top 3 tried and tested recipes!

DAZZLING BEETROOT-CURED SALMON



Dazzling beetroot-cured salmon image

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Yield Serves 8, with leftovers

Number Of Ingredients 14

2 skin-on salmon fillets (about 1.3kg/3lb in total)
200g caster sugar
85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
140g sea salt flakes
1 bunch dill , chopped
1 frisée , or oak leaf lettuce, leaves separated
4 medium beetroot , cooked, peeled and diced
2 shallots , finely chopped
drizzle olive oil
200ml tub crème fraîche
juice 1 lemon
2 tbsp freshly grated horseradish or grated horseradish from the jar
handful dill fronds, roughly chopped

Steps:

  • Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
  • Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
  • To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Nutrition Facts : Calories 306 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.27 milligram of sodium

BEET-CURED SALMON



Beet-Cured Salmon image

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Categories     Bon Appétit     Salmon     Beet     Coriander     Dill     Ginger     Fish     Seafood     Breakfast

Yield Serves 8

Number Of Ingredients 14

2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoons dill seeds
4 allspice berries
4 juniper berries
1 cup kosher salt
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 (2-pound) skin-on, boneless salmon fillet
2 medium beets, trimmed, coarsely grated
1 bunch small dill, chopped
1 (1-inch) piece ginger, peeled, coarsely grated
Special Equipment
A spice mill or a mortar and pestle

Steps:

  • Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
  • Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
  • Unwrap salmon and wipe off aromatics and cure (don't rinse). Thinly slice to serve.
  • Do Ahead
  • Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.

BEET- AND HORSERADISH-CURED SALMON



Beet- and Horseradish-Cured Salmon image

This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.

Provided by Ian Fisher

Categories     project, main course

Time P3DT30m

Yield 12 servings

Number Of Ingredients 7

6 ounces horseradish, grated fresh, or prepared, well drained
1 salmon fillet, about 3 pounds, skin on
1 pound red beets, raw, peeled and grated, juice included
1 large bunch fresh dill, roughly chopped
1/2 cup plus 2 tablespoons/5 ounces granulated sugar
1 cup plus 2 tablespoons/6 ounces kosher salt (See note.)
1/4 cup/1 ounce cracked black pepper

Steps:

  • If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
  • Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
  • Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
  • Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
  • Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • Make sure the salmon is properly cured before eating it. This typically takes at least 24 hours.
  • If you don't have a vacuum sealer, you can cure the salmon in a resealable plastic bag. Just make sure to press out as much air as possible before sealing the bag.
  • Be careful not to overcook the salmon. It should be cooked until it is just opaque in the center.
  • Serve the salmon with your favorite sides, such as lemon wedges, capers, and dill.

Conclusion:

Beetroot and blackberry cured salmon is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of smoked salmon or gravlax, this recipe is sure to please. So next time you are looking for a special appetizer or main course, give beetroot and blackberry cured salmon a try.

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