Beetroot and tequila cured salmon

Beetroot and tequila cured salmon

4.5 31 beoordelingen

Voorbereiding. 20min

Totaal 24u. 20min

20 portions

Ingrediënten

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

Moeilijkheidsgraad

gemiddeld

Voeding per 1 portion

Natrium 4955.1 mg

Eiwitten 14.5 g

Calorieën 947 kJ / 225 kcal

Vetten 10 g

Vezels 1 g

Verzadigd vet 3.7 g

Koolhydraten 18.3 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Festive Flavour 105 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Pear mulled wine

30min

Date, orange and olive oil cake with salted white chocolate ice cream (Shane Delia)

9u. 50min

That's a wrap (Noni Jenkins)

55min

Pork in green pepper and cognac sauce

50min

Rise and shine cereal clusters

30min

Freekeh salad with pickled avocado

25u.

Za'atar seasoning

5min

Spiced apple liqueur

168u. 10min

Parmesan baskets with goat's cheese mousse

1u. 15min

Porcini pepperleaf paté (Andrew Fielke)

2u. 50min

Gwinganna nut and seed bread

3u. 25min

Milk jellies with poached stone fruit

5u.