Salmon and Beet Carpaccio with Pickled Relish - alive magazine
Holiday celebrations have expanded in many different ways. What was once a traditional full-sized bird that had cooks up for hours to prepare—only to fall into…
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Cooking tools:
- Mandoline
- Mortar and pestle
- Mason jar
- Carving knife
- Chef's knife
- Baking dish
- Skillet
- Saucepan
- Cutting board
- Oven
- Stove
- Refrigerator
- Skewer
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Paper towel
Ingredients
- 2 tsp (10 mL) rainbow-coloured peppercorns
- 1 small bunch fresh dill, chopped, divided
- 1/4 cup (60 mL) each kosher salt and raw or organic cane sugar
- 1 Tbsp (15 mL) lemon zest
- 1 lb (450 g) salmon fillet, skin on, pin bones removed
- 1/2 small red onion
- 1 bunch radishes
- 3/4 cup (180 mL) each of distilled white vinegar and water
- 1 Tbsp (15 mL) honey
- 1 tsp (5 mL) whole mustard seeds
- 1 small yellow beetroot, roasted, peeled, and refrigerated
- 1 small red beetroot, roasted, peeled, and refrigerated
- 1 navel orange, peeled and segmented
- 2 preserved lemons, drained and diced
- 1/4 cup (60 mL) quark cheese, optional
- 2 Tbsp (30 mL) lemon-flavoured olive oil
- Salt
- freshly ground black pepper
- Fresh pea shoots or micro greens, for garnish
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