Beetroot and liquorice cured salmon
by Anna Hansen
Return to Recipe
Print
Ingredients
Fish & Shellfish
1 whole side of salmon, skin on
Fruit & Vegetables
800ml of beetroot juice
1 kohlrabi, medium in size
1 golden beetroot, medium in size
1 jicama, medium in size
1 Granny Smith apple, peeled
1 lemon, juiced
Speciality Ingredients
2 1/2 tbsp of liquorice paste
Cooking Sauces
600ml of light soy sauce
Spices & Dried Herbs
6 green cardamom pods, ground
1 fennel, medium in size
Salad & Fresh Herbs
1/2 bunch of dill, roughly chopped
Store Cupboard
salt
2 large crispbread, preferably Peter’s Yard 242mm
Dairy
150g of crème fraîche
Beverages
50ml of water
3 tbsp of yuzu juice