Cured Salmon Starter

Cured Salmon with Avocado and Beetroot

Posted by Miranda C.

About

A beautiful, colourful dish. It's a real show stopper at dinner parties and incredibly simple to make!

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You Will Need (23 things)

  • Mixing Bowls
  • Food Processor
  • Knife
  • Chopping Board

  • Salmon Cure

  • 1 Orange(s)
  • 1 Lemon
  • 1 tbsp Peppercorns
  • 1 tsp Corriander seeds
  • 1 tsp Fennel Seeds
  • 2 tbsp Salt
  • 2 Salmon fillets

  • Other ingredients

  • 1 Cooked Beetroot
  • 1 Avocado
  • 1 Bunch of Dill
  • 1 Bunch Corriander
  • Olive Oil
  • Salt
  • Grater
  • 2 tbsp Sugar
  • Pepper
  • 1 Lime

Steps (5 steps, 600 minutes)

  1. 1

    Start with your salmon cure. Add the lemon and orange to a food processor and blitz, add the spices, salt and sugar and blitz again. Grab your salmon and cover with the cure. Refrigerate overnight (8 hours).

  2. 2

    Remove salmon from the cure and wash off. Using a sharp knife cut up the salmon into small squares (small dice). Season the salmon with pepper and lime zest and set aside.

  3. 3

    Dice the beetroot roughly the same size as the salmon. Season with salt and pepper.

  4. 4

    Repeat the dicing with the avocado again trying to maintain the size. Season with salt, pepper, olive oil, lime juice and zest. Add the chopped coriander and mix.

  5. 5

    To assemble grab a cookie cutter with high sides. Spoon the avocado into cutter and press down lightly (don't squish it). Add a spoonful of beetroot on top and press down. Once even add a spoonful of the cured salmon and press down. Remove the cookie cutter slowly and garnish with dill pieces and cracked black pepper.