This beetroot-cured salmon makes an elegant starter that’s sure to impress. Simply prepare the marinade and let it cure overnight in the fridge.
rye bread slices
Purée the beetroot, salt, sugar, honey and fennel seeds in a food processor until very smooth.
Place the salmon into a large plastic container and spread over the mixture.
Cover the salmon with cling film and set aside to chill in the fridge for at least 24 hours.
Wash the beetroot mixture off the salmon and pat dry with kitchen paper.
For the horseradish, mix together the whipped cream, soured cream, grated horseradish, lemon juice and seasoning in a bowl.
To serve, slice the salmon thinly. Serve 3-5 slices per person with a dollop of horseradish cream and some rye bread.
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