Jamie Oliver Beetroot Cured Salmon
Blitz 2 large fresh peeled beetroot finely grated orange and lemon zest and crushed juniper berries to a fairly smooth paste.
Jamie oliver beetroot cured salmon. The longer you can cure your salmon the better at. Looks posh but it s dead easy to make and you can do it well in advance to save flapping on the night. Lay a side of salmon skin side down on a large baking tray and cover with the cure.
Brilliantly versatile and quick to cook salmon is the basis for a great midweek dinner or celebratory centrepiece. Transfer to a bowl and stir in 6 tablespoons of rock salt and 2 tablespoons of demerara sugar. Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper then serve with an extra grating of horseradish if you like.
Jamie s got a brilliant party food recipe dry cured salmon or gravadlax with beetroot relish horseradish sauce. Lay the side of salmon skin side down on a large baking tray and slowly pour over the beetroot cure. Have a taste and add a splash more vinegar if you think it needs it then set aside until needed.
The best party food is the food that packs a punch and looks amazing and this ticks both of the boxes. Finely grate in the lemon zest add the horseradish finely grating it if fresh then blitz until combined. After around 5 hours remove the salmon from the bowl then wipe off and discard any excess salt.
Place the salmon in a large tray and cover with the beetroot cure patting everything down to ensure all of the flesh is in contact with it then cover tightly with cling film. Season well with salt then mash with a fork to a rough paste. Use a spatula to spread it all over the salmon flesh.
Peel and trim the beets and place in a food processor with the salt sugar vodka and dill. Divide the smoked salmon between plates followed by a spoonful of the horseradish sauce the beets and any reserved leaves and some cress. Guests will think you re the perfect host.