Citrus-Cured Salmon with Baby Beetroot and Caviar Recipe

柑橘腌制三文鱼搭配小甜菜根和鱼子酱食谱

4.8

这道柑橘腌制鲑鱼配小甜菜根和鱼子酱是一道精致的菜肴，完美平衡了柑橘的清新、浓郁的味道和甜菜根的泥土甜味。这道菜配上奢华的鲑鱼鱼子酱，是一场真正的风味和优雅的盛宴，非常适合给您的客人留下深刻印象。

Ingredients:

  • 300克三文鱼片
  • 2汤匙盐
  • 2汤匙糖
  • 1 个柠檬的皮
  • 1 个橙子的皮
  • 300克小甜菜
  • 2 汤匙 三文鱼鱼子酱
  • 新鲜莳萝和小菜叶，用于装饰
  • 硬皮面包或饼干，用于佐餐

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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