Recipe | Beetroot, Orange and Whisky Cured Norwegian Salmon with Rye Bread | Seafood from Norway

Recipe | Beetroot, Orange and Whisky Cured Norwegian Salmon with Rye Bread | Seafood from Norway

www.seafoodfromnorway.co.uk

Salmon is a versatile fish, both in terms of cooking methods and flavours that pairs perfectly with the delicious fish. Try curing it with beetroot, orange and Whisky for an exiting taste experience!

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Ingredients

  • 600 g Norwegian salmon fillet, skinned and boned
  • 3 beetroot
  • orange zest
  • 75 ml whiskey
  • 4 tbsp sea salt
  • 1 tsp caster sugar
  • rye bread
  • caperberry

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