Citrus-Cured Salmon with Baby Beetroot and Caviar Recipe

Preparation Time: 20m
Cook Time: 50m
Total Time: 70m
Servings: 4

August 16, 2024 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
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
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
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.