Beetroot And Juniper Glazed Salmon With Horseradish Mash
This beetroot an juniper glazed salmon is sure to be the star of any entertaining event.
Keywords
- donna hay
- donna hay recipe
- recipe
- whole salmon
- salmon side
- christmas
- christmas recipe
- salmon
- salmon recipes
- entertaining
- entertaining recipes
- recipes to share
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 www.donnahay.com.au.
Cooking tools:
- Blender
- Food processor
- Baking dish
- Plastic wrap
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Fine-mesh sieve
- Saucepan
- Stove
- Nonstick skillet
- Potato masher
- Colander
- Grater
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 x 800g side sashimi-grade salmon, skin on
- 4 large beetroot (1kg), trimmed and chopped
- 3 cups (750ml) apple juice
- 6 cloves garlic
- 1 teaspoon finely grated lemon rind
- 2 tablespoons juniper berries
- 1 tablespoon each sea salt flakes and black peppercorns
- 1 bunch tarragon (about 6 sprigs)
- ½ cup (90g) light brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1kg sebago (starchy) potatoes, peeled and chopped
- 1 cup (250ml) single (pouring) cream
- 2 tablespoons freshly grated horseradish+
- sea salt
- cracked black pepper
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