RECIPETIN EATS X GOOD FOOD: BEETROOT-CURED SALMON WITH ...
This a great bang-for-buck recipe because it receives high levels of praise and it's so simple to make. Home-cured salmon costs a fraction of store-bought, and it looks so festive.
Provided by Nagi Maehashi
Categories Starter/Entree
Total Time 2 hours
Yield SERVES 10-12
Number Of Ingredients 15
Steps:
48 hours ahead
To cure the salmon, blitz the vodka cure ingredients in a food processor until it has the texture of a smoothie.
Line a glass or ceramic dish with two pieces of cling wrap large enough to wrap salmon completely. Spread beetroot mixture on cling-wrap base then place flesh side down. Wrap tightly in cling film and refrigerate for 48 hours. Do not turn.
24 hours ahead
After 48 hours, unwrap salmon, rinse off beetroot mixture, then pat dry. Rest overnight in the fridge.
Horseradish cream
Mix ingredients together in a small bowl until smooth. Store in the fridge.
Christmas Day
Place uncut salmon on a serving platter you can cut on. Scatter salmon with fresh dill and fried capers. Place rye bread (that has been brushed with olive oil and baked in the oven) and horseradish cream on the side, along with fresh lemon if using.
To serve, cut thin slices down to the skin but not through it. Pivot the knife blade so it's almost parallel to the skin and cut each slice carefully away from the skin (you cannot eat the skin). Smear crisp bread with horseradish cream, top with salmon and fresh dill.
Recipe notes
For best results, cure the salmon three days before serving (48 hours for curing, then resting overnight).
You must use cooking salt for this recipe. Don't use iodised or table salt; the grains are too fine and it makes the salmon way too salty.
A side of cucumber matches nicely with the salmon. Use a potato peeler to make long thin ribbons then toss with vinegar and salt in a bowl and set aside for 10 minutes. Drain liquid, toss with dill and transfer to a serving dish.
This recipe features in RecipeTin Eats' make-ahead Christmas menu
EASY LASAGNA WITH COTTAGE CHEESE RECIPE - FOOD.COM
I love the simplicity of this recipe, especially considering how wonderful the results are! A few ingredients, a simple layering process, a short while in the oven, and you have a delightful meal that looks more difficult than it is!
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the ground beef.
- Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
- Pour the rest of the sauce in with the ground beef and cook until warm.
- Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
- Cover baking dish with foil and bake at 350 for 1 hour.
Nutrition Facts : Calories 395.5, FatContent 19.3, SaturatedFatContent 8.6, CholesterolContent 72.1, SodiumContent 649.6, CarbohydrateContent 26.8, FiberContent 2.1, SugarContent 7, ProteinContent 27.1
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