Beetroot & Plum Wine Cured Salmon Recipe | Regal USA

Name: Beetroot & Plum Wine Cured Salmon Recipe | Regal USA
Ingredients: 35oz fresh Regal Salmon Fillets, boneless and skin off, trimmed to no less than 21oz; 5.6oz beetroot, fresh, peeled and grated; 4.4oz plum wine; 2 1/2Tbsp sea salt, flakey; 7oz beetroot, (need 3oz juice from this); 1.6oz plum wine; Pinch of table salt; 1 sheet (0.3oz) gelatin; 3.5oz cream cheese, soften in room temperature; 3.4oz full cream; 0.4oz wasabi, paste; 1/4tsp table salt; 2 handfuls of salad greens or micro herbs; Edible flowers; plum, Dehydrated slices (Fresh As brand or any plum alternative)

www.regalsalmon.com

Beetroot & Red Plum Wine Cured Regal Salmon Recipe By Sachie Nomura With Regal Salmon USA.

View Original

Share this recipe:

Ingredients

35oz fresh Regal Salmon Fillets, boneless and skin off, trimmed to no less than 21oz
5.6oz beetroot, fresh, peeled and grated
4.4oz plum wine
2 1/2Tbsp sea salt, flakey
7oz beetroot, (need 3oz juice from this)
1.6oz plum wine
Pinch of table salt
1 sheet (0.3oz) gelatin
3.5oz cream cheese, soften in room temperature
3.4oz full cream
0.4oz wasabi, paste
1/4tsp table salt
2 handfuls of salad greens or micro herbs
Edible flowers
plum, Dehydrated slices (Fresh As brand or any plum alternative)