Beetroot-salmon

Beetroot and gin-cured salmon with prosecco mustard

This starter for adults is full of succulent flavours and vibrant shades - enough to add a splash of colour to any table

By , 24 November 2017

(8 votes)

Beetroot and gin-cured salmon with prosecco mustard
  • 25 Mins
  • Serves: 16
  • Price: £2.05 per serving

*Be aware this recipe requires 24 hours curing*

Nutritional Info
Each 188g serving contains
  • Energy

    1251KJ

    299KCAL

    15%
  • Fat

    14.7g

    med

    21%
  • Saturates

    2.4g

    low

    12%
  • Sugars

    4.9g

    low

    5%
  • Salt

    1.52g

    med

    25%
of your reference intake.
Typical energy values per 100g: 665kJ/159kcal.
Ingredients
  • 500g Asda Half Salmon Side
  • 120ml Beet It Organic Beetroot Juice
  • 30ml gin
  • Dill sprigs, to serve
  • 100g Maille Dijon Originale Mustard
  • 1tsp wholegrain mustard
  • 20cl extra-dry prosecco miniature
  • 1tsp honey
  • Very thin, crisp slices of toasted ciabatta, to serve (optional)
Method
  • Check the salmon for small bones and, using a clean pair of tweezers, gently pull out any you find. Skin the fillet.

  • Put the salmon, beetroot juice and gin in a plastic bag, seal and sit it in a small plastic container – the fish needs to be completely covered by the liquid. Chill in the fridge for 12-24 hrs, turning the bag over every 6-8 hrs.

  • Remove the salmon from the bag and gently pat dry with kitchen roll. Transfer to a serving platter and garnish with the dill sprigs.

  • Mix the Dijon and wholegrain mustards with the prosecco and honey. Season with ground black pepper to taste.

  • Serve the salmon in very thin slices, with the mustard dressing and ciabatta toast on the side.