Fresh Salmon and Beetroot Carpaccio - Belberry
Fresh salmon and beetroot carpaccio with Belberry vinegar marinade and apple jelly—perfect for health-conscious guests. Enjoy this easy, delicious starter!
Ingredients
- For the marinade: mix the bell pepper vinegar, the beetroot juice and the chopped dill together, season with a few turns of the pepper mill.
- Arrange the salmon on 4 plates and pour the marinade equally over it. Leave to marinate during minimum 20 minutes before serving.
- PRESENTATION: Finish with a spoonful apple jelly, thin slices red beet, crunchy toast pieces and add sprigs of fresh dill.
- OTHER SUGGESTIONS: You can replace the salmon by other delicious fish, like sea bass or Atlantic cod
More Like This
Beetroot Carpaccio with Apple and Celery - Vegan Foods
foodsdictionary.com
Salmon carpaccio - MOWI
mowisalmon.co.uk
Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts – Food & Home Magazine
foodandhome.co.za
Salmon with Cranberry Pistachio Sauce Recipe - BettyCrocker.com
bettycrocker.com
Salmon and beetroot carpaccio | Tesco Real Food
realfood.tesco.com
Salmon Carpaccio with Lingonberries from Kitchen of Light: New Scandinavian Cooking by Andreas Viest
app.ckbk.com
Salmon carpaccio and celery mayo recipe | Woolworths TASTE
taste.co.za
Salmon in Beetroot and Soy Sauce Marinade, with Zucchini Salad and Lime Cream – Recipe
sabilessidrs.lv