Photo: Caroline Attwood
Dazzling beetroot-cured salmon
14 ingredients
30 min
Serves 8, with leftovers
openrecipes
This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day
Estimated Nutrition (whole recipe, rough)
441
Calories
22g
Protein
27g
Fat
28g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 skin-on salmon fillets (about 1.3kg/3lb in total)
- 200g caster sugar
- 140g sea salt flakes
- 85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
- 3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
- 1 bunch dill , chopped
- 1 frisée , or oak leaf lettuce, leaves separated
- 4 medium beetroot , cooked, peeled and diced
- 2 shallots , finely chopped
- drizzle olive oil
- 200ml tub crème fraîche
- juice 1 lemon
- 2 tbsp freshly grated horseradish or grated horseradish from the jar
- handful dill fronds, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes