December 13 2018 recipe by , photo by in Recipes, Appetizer, Main course, Meal

Beetroot-cured salmon with dill oil

Name: Beetroot-cured salmon with dill oil
Prep time: 10 min
Cook time: 24 h
Total time: 24 h 10 min
Yield: 4 servings
Ingredients: 1 beet; 2 tbsp salt; 5 peppercorns, white; 1 lime, the zest; 1 lb salmon; 1/2 cup fresh dill, chopped; 1 tbsp frozen spinach; 1/2 cup light olive oil; pepper; 2 oz. daikon, finely sliced; 1/2 lb lettuce

This dazzling Scandinavian recipe infuses the delicate flavor of salmon with the earthy organic touch and color of beetroots. Impress your guests with this stunning vibrant keto dish, perfect for a lively summer buffet or a colorful Christmas table.

USMetric

4 servingservings

Ingredients

1 1 beetbeets
2 tbsp 2 tbsp salt
5 5 peppercorn, whitepeppercorns, white
1 1 lime, the zestlimes, the zest
1 lb 450 g salmon

Dill oil

½ cup 125 ml fresh dill, chopped
1 tbsp 1 tbsp frozen spinach
½ cup 125 ml light olive oil or avocado oil
salt and pepper

Serving

2 oz. 50 g daikon, finely sliced
½ lb 225 g lettuce

Instructions

Instructions are for 4 servings. Please modify as needed.

Rinse the beetroot thoroughly. Peel and grate coarsely, then put in a bowl. Add coarsely ground white peppercorn, salt and lime zest.
Partially defrost the salmon just before starting the curing process. Place salmon skin side down and rub the flesh side evenly with the beetroot mixture. Wear gloves or plastic bags on your hands to avoid getting stained hands.
Put the salmon in a plastic bag or straight in a glass dish and cover with cling film. Let sit in the refrigerator for 1-2 days. Flip halfway through.
Mix dill and spinach with a hand blender. Add the oil. Salt and pepper to taste.
Unwrap the salmon and brush off the beetroot cure, that should not be served.
Cut the fish into very thin slices. Serve with dill oil and finely chopped daikon, leafy greens and perhaps a slice of gluten-free bread.

Tip!

Feel free to serve together with a slice of low-carb holiday bread or a piece of keto seed cracker and cream cheese. If you're looking for something reminiscent of Danish rye bread, try our gluten-free paleo bread.

You can freeze it up to 3 months.