Skip to main content Search
Beetroot and tequila cured salmon

Beetroot and tequila cured salmon
4.5 31 rating
Prep. 20 min
Total 24 h 20 min
20 portions
Sign up for free

Ingredients

Salmon
  • star anise
    5
  • whole black peppercorns
    1 tsp
  • fennel seeds
    1 tsp
  • coriander seeds
    1 tsp
  • brown sugar
    250 g
  • sea salt
    250 g
  • fresh thyme leaves only
    2 sprigs
  • raw beetroot (approx. 250 g), peeled and cut into quarters
    1
  • tequila
    50 g
  • fresh skinless, boneless salmon fillet (approx. 3 fillets)
    750 g
Horseradish goat's cheese
  • goats cheese cut into pieces (3-4 cm)
    300 g
  • horseradish cream
    1 ½ tbsp
  • Dijon mustard
    2 tsp
  • extra virgin olive oil
    30 g
  • Lebanese cucumber
    1
  • caper berries sliced, to serve
  • water crackers to serve

Difficulty

medium

Nutrition per 1 portion

Sodium 4955.1 mg
Protein 14.5 g
Calories 947 kJ / 225 kcal
Fat 10 g
Fibre 1 g
Saturated Fat 3.7 g
Carbohydrates 18.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

You might also like...

Grilled scallops with chilli jam

4.9(25)

25 min

Smoked salmon and preserved lemon choux buns

3.4(8)

1 h 20 min

Slow roasted lamb shoulder and fennel with agrodolce dressing

4.7(58)

5 h 15 min

Prawn salad with horseradish cream

4.0(3)

1 h

Parmesan baskets with goat's cheese mousse

3.9(14)

1 h 15 min

Carrot, feta and mint salad

4.5(86)

40 min

Gorgonzola panna cotta with pear & walnut salad

4.2(6)

3 h 55 min

Leek and smoked salmon dip

4.6(40)

55 min

Prawns, wasabi panna cotta and yuzu sauce

4.3(6)

3 h 10 min

Melted Brie with basil and lemon pesto

4.7(66)

30 min

Watermelon canapés with whipped feta and walnuts

4.8(35)

20 min

Beetroot, pear and blue cheese salad

4.6(49)

1 h 10 min