Sockeye Salmon with Beets

⏳ Time

2 hours + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

For the cucumber sauce, place 300 grams of fresh cucumber in a blender, add 100 grams of blanched dill and 70 ml of vegetable oil. Blend until smooth, then season with sugar, salt, and wine or apple vinegar to taste — and strain through a sieve. You will need only a small amount of sauce for this dish — the leftovers can be used to dress vegetable salads.

Ingredients

Coho salmon fillet - 14.1 oz
Beetroot - 7.8 oz
Malt Vinegar - to taste
Cucumbers - 2.8 oz
Sugar - to taste
Korean-style Cabbage Seasoning - to taste
Cucumber Brine - 3 spoons
Dill - 0.7 oz
Salt - to taste

Step by Step guide

Step 1

Wrap the beetroot in foil and place it in a preheated oven at 356°F for 1.5 to 2 hours. Once cooked, cut a few slices for garnish. Puree the rest using a blender until smooth. Add sugar, vinegar, salt, and Korean spices, and mix well. Let it cool.

Step 2

Cut the lightly salted salmon into small cubes. Roll it in 80 grams of beetroot puree.

Step 3

Slice the cucumber into thin wedges. Spread the remaining beet puree onto the plates. Add the cucumber wedges and the fish. Drizzle with whipped cucumber sauce until frothy. Garnish with dill and beet slices.