Beetroot, Orange and Whisky Cured Norwegian Salmon with Rye Bread
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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Cooking tools:
- Food processor
- Microplane
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Paper towel
- Plate
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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