Beetroot And Maple Glazed Salmon With Horseradish Cream
This beetroot and maple glazed salmon with horseradish cream is an impressive starter before Christmas lunch, usually while presents are being opened.
Keywords
- donna hay
- country road
- salmon
- christmas
- beetroot
- entertaining food
- starters
- recipes
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:
- Pastry brush
- Baking dish
- Grater
- Chef's knife
- Bread knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Oven
- Refrigerator
- Spoon
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 x 1.2kg side sashimi-grade salmon, skin on
- 4 large beetroot (1kg), trimmed and coarsely grated
- 2 tablespoons light brown sugar
- 2 tablespoons fennel seeds
- ⅓ cup (100g) rock salt
- 1 bunch dill (about 6 sprigs), chopped
- ½ cup (125ml) maple syrup
- baby rocket (arugula) leaves, to serve
- sourdough baguette, sliced to serve
- horseradish cream
- 1 cup (240g) crème fraîche
- 1½ tablespoons grated horseradish
- sea salt
- cracked black pepper
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