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Dazzling beetroot-cured salmon
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Dazzling beetroot-cured salmon - this looks like an amazingly impressive starter!

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

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Dazzling beetroot-cured salmon

BBC Good Food

Dazzling beetroot-cured salmon


clock
30 minutes
Ingredients
Gluten free ∙ Serves 8
Seafood
  • 2 Salmon, skin-on
Produce
  • 4 Beetroot, medium cooked
  • 3 Beetroot (about 250g/9oz), medium raw
  • 1 bunch Dill
  • 1 handful Dill fronds
  • 1 Frisee
  • 1 Juice 1 lemon
  • 2 Shallots
Condiments
  • 85 g Horseradish, fresh
Baking & Spices
  • 200 g Caster sugar
  • 140 g Sea salt flakes
Oils & Vinegars
  • 1 drizzle Olive oil
Dairy
  • 1 200ml tub Creme fraiche
Tools & Equipment
  • 2 tbsp Horseradish or grated horseradish from the jar

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