Beetroot-cured salmon with blinis and dill crème fraîche ⋆Anne's Kitchen
Discover vibrant Beetroot-cured salmon with blinis and dill crème fraîche for a stunning festive starter. Easy to make, impress your guests! [159 chars]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at anneskitchen.lu.
Ingredients
- 450g salmon fillet, no skin
- 1 ½ tsp fennel seeds
- 1 ½ tsp coriander seeds
- ½ tsp black peppercorns
- 3 tbsp coarse sea salt
- 1 ½ tbsp sugar
- 3 tbsp vodka
- grated zest of ½ lemon
- 200g raw or cooked beetroot, peeled and grated
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