Anna Hansen's beetroot and liquorice cured salmon
Experience unique flavors with Anna Hansen's beetroot and liquorice cured salmon, served with fresh coleslaw and crispbreads—perfect for special occasions or adventurous eaters.
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Cooking tools:
- Mandoline
- Julienne peeler
- Spice grinder
- Fish knife
- Narrow dish
- Zip-top bag
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen scale
- Peeler
- Kitchen towel
- Paper towel
- Refrigerator
- Serving platter
- Plate
Ingredients
- 1 whole side salmon, skin on
- 800ml beetroot juice
- 2 1/2 tbsp liquorice paste
- 600ml light soy sauce
- 6 green cardamom pods, ground
- 1 kohlrabi, medium in size
- 1 golden beetroot, medium in size
- A fennel, medium in size
- 1 jicama, medium in size
- 1 Granny Smith apple, peeled
- 1/2 lemon, juiced
- 1/2 bunch dill, roughly chopped
- Salt
- 150g crème fraîche
- 50ml water
- 3 tbsp yuzu juice
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