Ok I can't believe I have never done this before. I've been fantasizing over this for an entire year.. why did I wait this long? It's so easy!
Inspired by Jamie Oliver
Cure
750g Salmon
200g beets, peeled
100g sea salt
50g sugar
50g horseradish
5 cL vodka
1 bunch fresh dill
zest from 1 lemon
Sauce
3 Tbsp yogurt
2 Tbsp freshly chopped dill
2 Tbsp lemon juice
2 Tbsp mayonaise
3 Tbsp horseradish
black pepper
Directions
1. Make the cure by blending everything but the salmon and 1/2 bunch dill together.
2. Rub the cure all over the salmon, then cover with plastic wrap and weight it in the fridge for 48 hours.
3. Carefully scrape the cure off the salmon and rinse. Pat dry and lay the rest of the dill over the salmon with some nice and heavy grinds of pepper. Re-wrap tightly and let sit one more day. It will keep for up to 2 weeks in the fridge.. but it seriously won't last that long.
4. Make the sauce and stir.
Just look at that color! It looks like steak!
To serve, thinly slice the salmon and arrange on a plate alongside the sauce.
You just won the holidays.
Quel plaisir de retrouver vos recettes. . .
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