Beetroot-cured salmon with watercress
- December 2020
- Serves 2-3
- Hands-on time 15 min, oven time 10-15 min
This colourful starter uses beetroot and citrus zest to produce a beetroot-cured salmon that looks as good as it tastes. It’s perfect for a special occasion.
Or, for an equally pretty starter that’s vegetarian, try this shallot and dill marinated beetroot carpaccio.
- 10g fat (2.5g saturated)
- 20.4g protein
- 7.6g carbs (7.1g sugars)
- 1.7g fibre
- 4.5g salt
- 200g raw beetroot
- 1 tsp dijon mustard
- 1 tsp salt
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 2 x 125g lightly smoked skinless salmon fillets
- 2-3 handfuls watercress leaves
- 2-3 tablespoons crème fraîche
- Grate the beetroot into a non-metallic bowl, then stir in the mustard, salt, all of the lemon zest and juice and half of the orange zest and juice. Add the salmon and toss to coat. Cover, then chill for at least 12 hours.
- Put the fillets on a baking sheet and bake at 200°C/180°C fan/gas 6 for 10-15 minutes until cooked to your liking. Set aside (see Make Ahead).
- Flake the cooled salmon among 2-3 plates, then sprinkle with black pepper and the remaining orange zest and juice. Serve with watercress and crème fraîche.
The baked salmon will keep chilled in a container for up to 2 days.
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