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Cured Salmon with Avocado and Beetroot
A beautiful, colourful dish. It's a real show stopper at dinner parties and incredibly simple to make!

Posted by Miranda C. Published See Miranda C.'s 7 projects »

  • Step 1

    Start with your salmon cure. Add the lemon and orange to a food processor and blitz, add the spices, salt and sugar and blitz again. Grab your salmon and cover with the cure. Refrigerate overnight (8 hours).

  • Step 2

    Remove salmon from the cure and wash off. Using a sharp knife cut up the salmon into small squares (small dice). Season the salmon with pepper and lime zest and set aside.

  • Step 3

    Dice the beetroot roughly the same size as the salmon. Season with salt and pepper.

  • Step 4

    Repeat the dicing with the avocado again trying to maintain the size. Season with salt, pepper, olive oil, lime juice and zest. Add the chopped coriander and mix.

  • Step 5

    To assemble grab a cookie cutter with high sides. Spoon the avocado into cutter and press down lightly (don't squish it). Add a spoonful of beetroot on top and press down. Once even add a spoonful of the cured salmon and press down. Remove the cookie cutter slowly and garnish with dill pieces and cracked black pepper.

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