With its vibrant colours, this salad is perfect for the festive season and a delight when served with some well-chilled 2012 Culinaria Chenin Blanc Grenache Blanc.
Recipe for Cured Salmon with a beetroot and avocado salad
2tbsp soy sauce
2tbsp white wine vinegar
1tsp white sesame seeds
1tsp black sesame seeds
Squeeze of lemon
½ tsp sesame oil
200g Norwegian salmon skin off
2 medium beetroot cooked and diced
2 avocadoes peeled and diced in 1cm blocks
2 tbsp chopped chives
salt and black pepper
8 peashoots sprigs
To create the marinade, mix the soy sauce, sugar, vinegar, sesame seeds, lemon juice and sesame oil together.
Slice the salmon into 5mm thick slices, arrange in a tray and then pour the marinade over the sliced salmon. Leave for 15-30min to cure. The longer you leave the salmon in the marinade the more it will cure and enhance the flavour.
To complete the dish, mix the beetroot and diced avocado in a bowl. Drizzle olive oil and sprinkle chives over the beetroot and avocado mixture. Don’t mix the beetroot and avocado too early as the beetroot will discolour the avocado. Season to taste with salt and black pepper.
Remove the salmon from the marinade and plate it with the beetroot and avocado salad. Garnish with peashoots.
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