Beetroot & Plum Wine Cured Salmon Recipe | Regal USA
Beetroot & Red Plum Wine Cured Regal Salmon Recipe By Sachie Nomura With Regal Salmon USA.
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.regalsalmon.com.
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)
More Like This
Sachie's Beetroot & Plum Wine Cured Regal Salmon
regalsalmon.com
Beetroot Cured Salmon – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Beetroot And Gin Cured Salmon Recipe | woman&home
womanandhomemagazine.co.za
Salmon Beetroot Gravlax Recipe | Regal Salmon USA
regalsalmon.com
Beetroot Salmon - Salmon Recipes
recipes.mowiscotland.co.uk
Regal Salmon Beetroot Gravlax
regalsalmon.com
Beetroot cured salmon – Food & Home Magazine
foodandhome.co.za
Beetroot Cured Salmon - Baxters
baxters.com