Beetroot cured Salmon Served with vermicelli noodles, soy miso yoghurt, Dill oil, deep-fried dill, rosemary labne, a lime wedge and a paprika crumb.
I created the beetroot cured salmon dish because I was trying to find a way to preserve the freshness of the Salmon and also the colour (although the beetroot cured colour is much different to the original colour it still brings out a vibrant freshness, which was also the goal).
This method can be applied to any kind of meat, except poultry, and it is a great way to add flavour, colour and to preserve.
Preparation (I don’t give any quantities because I believe a chef should use their own initiative).
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