Citrus-Cured Salmon with Baby Beetroot and Caviar Recipe

Citrus-Cured Salmon with Baby Beetroot and Caviar Recipe

4.8

This Citrus-Cured Salmon with Baby Beetroot and Caviar is a sophisticated dish that beautifully balances the fresh, zesty notes of citrus with the earthy sweetness of beetroot. Topped with luxurious salmon caviar, this dish is a true celebration of flavour and elegance, perfect for impressing your guests.

Ingredients:

  • 300g salmon fillet
  • 2 tbsp salt
  • 2 tbsp sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 300g baby beetroots
  • 2 tbsp salmon caviar
  • Fresh dill and microgreens, for garnish
  • Crusty bread or crackers, for serving

Instructions:

  1. Cure the Salmon
    1 Cure the Salmon

    Mix salt, sugar, lemon zest, and orange zest, and rub it over the salmon fillet. Cover and refrigerate for 24 hours.

  2. Roast the Beetroot
    2 Roast the Beetroot

    Preheat the oven to 180°C (350°F). Wrap baby beetroots in foil, roast for 45-50 minutes, then peel and quarter.

  3. Assemble and Serve
    3 Assemble and Serve

    Rinse and slice the cured salmon. Arrange on a platter with beetroot, top with salmon caviar, garnish with dill and microgreens, and serve with crusty bread or crackers.

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