Cured Salmon with Avocado and Beetroot
A beautiful, colourful dish. It's a real show stopper at dinner parties and incredibly simple to make!
- Miranda C. published her project Cured Salmon Starter 25 Jan 09:00
You Will Need
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).
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.
Dice the beetroot roughly the same size as the salmon. Season with salt and pepper.
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.
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.