Marinated Salmon with Beetroot and Squid Ink Variations
Category: Appetizer
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fine salt | 500g |
| Sugar | 500g |
| Salmon fillets | 3 (each cut into pieces) |
| Orange | 1 |
| Lemon | 1 |
| Gin | 50g |
| Tarragon (chopped) | to taste |
| Dill (chopped) | to taste |
| Pink peppercorns | to taste |
| Beetroot extract | 500g |
| Squid ink | 20g |
| Water | 480g |
| Olive oil (extra virgin) | to taste |
| Red currants | to taste |
Instructions:
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Preparing the balanced salt mixture:
- In a bowl, combine the fine salt and sugar to create a balanced salt mixture. This will be used to marinate the salmon.
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Preparing the herbs:
- Finely chop the tarragon and dill.
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Marinating the salmon:
- Place the salmon fillets in a shallow container, then sprinkle the chopped herbs evenly over the salmon pieces.
- Pour the gin over the salmon to infuse it with flavor.
- Squeeze the juice from one slice of orange and one slice of lemon, and gently rub the citrus juices onto the salmon fillets. Afterward, place the slices of orange and lemon on top of the salmon.
- Cover the salmon with more of the balanced salt mixture.
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Refrigerating:
- Cover the container with plastic wrap and let the salmon marinate in the refrigerator for 24 hours.
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Creating the beetroot variation:
- After 24 hours, remove the salmon from the balanced salt and rinse it under cold water.
- For the beetroot variation, take one of the salmon fillets and place it in another shallow dish.
- Pour the beetroot extract over the salmon, ensuring it is completely coated.
- Seal the dish with plastic wrap and refrigerate for another 24 hours.
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Creating the squid ink variation:
- For the squid ink variation, transfer the remaining salmon fillet to a different shallow dish.
- In a small bowl, dilute the squid ink with water and pour it over the salmon fillet. Make sure the salmon is completely covered with the ink mixture.
- Seal the dish with plastic wrap and refrigerate for 24 hours.
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Rinsing and preparing the salmon:
- After the marinating time is up, rinse the marinated salmon fillets under cold water to remove the salt and excess flavors.
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Serving the salmon:
- For the citrus-marinated salmon, slice it into thin pieces, and gently roll each slice to form small roses.
- Arrange the salmon roses on a serving platter.
- Drizzle with a small amount of gin, sprinkle with chopped tarragon, and add a touch of freshly ground pink pepper.
- Finish by drizzling with a bit of extra virgin olive oil and garnishing with fresh red currant sprigs.
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Enjoy:
- Serve your beautifully marinated salmon as a fresh and flavorful appetizer.
Tips:
- The variations with beetroot and squid ink provide a unique twist to the classic citrus-marinated salmon, adding depth of color and flavor.
- For an extra burst of flavor, feel free to add more herbs or a splash of your favorite spirit.
- If you don’t have red currants for garnish, you can substitute with other fresh berries or herbs like parsley or dill.
This dish pairs wonderfully with a light salad or crusty bread to enhance the vibrant, marinated flavors.
