This was our starter on Christmas Eve. Not traditional but still with a nod to Christmas. And most important of all; it was so yummy!
It was my first time curing salmon with beetroot but I love the ombre effect and will definitely do it again. The beetroot doesn’t add any flavour – only the intense and lovely colour! But do wear gloves when handling it as the colour can stain your hands easily. And of course, cover your clothes with an apron.
Beetroot cured salmon toast with dill cream cheese and prawns, per toast
1 slice soft white bread
1 tbsp salted butter
2 slices beetroot cured salmon (recipe below)
5 peeled Atlantic prawns
1 tbsp dill cream cheese (recipe below)
1 slice lemon
1 dill sprig
honey mustard sauce mixed with creme fraiche
Fry the bread slice in butter on low-medium meat until golden brown on both sides. Drain on kitchen towel. Cut off the crusts with a serrated bread knife. Place 1 msk dill cream cheese on the bread and arrange the salmon slices around it. Add the prawns and decorate with a lemon slice and dill. Serve with the sauce on the side.
Beetroot cured salmon
600 g salmon fillet
3 tbsp salt
1 1/2 tbsp caster sugar
2 tbsp chopped fresh dill
3 beetroots, peeled and coarsely grated (use gloves)
Cure the salmon 48 hours before you intend to eat it. Place the salmon in a deep glass or china dish. Mix salt, sugar, grated beetroot and dill in a bowl and pat into the top of the fish. Cover with clingfilm and place something heavy on top of the salmon and place in the fridge for 48 hours.
Once cured, pour away the water and scrape off the beetroot. Rinse quickly in cold water and pat dry with kitchen towel. Cut into thin slices.
Dill cream cheese
180 g (small packet) full fat Philadelphia
3-4 tbsp chopped fresh dill
1/2 lemon, the juice
salt and pepper
Mix Philadelphia with dill and lemon juice in a bowl. Add salt and pepper and mix again.