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beetroot cured salmon with avocado ice cream RECIPES


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Beetroot Cured Salmon with Avocado Ice Cream

  • Gourmet
  • Cooking Time: 30min
  • Preparation Time: 1hr
  • Serves: 4 people
Beetroot Cured Salmon with Avocado Ice Cream

Ingredients:

Jelly

  • 30 g sugar
  • 100 ml balsamic vinegar
  • 2 g agar agar

Ice Cream

  • 2 avocados
  • 1 lemon zest and juice
  • 200 ml cream
  • 20 g parsley, finely chopped
  • 65 g castor sugar
  • Salt and pepper, to taste

Garnish

  • 1 jar KOO Sliced Beetroot
  • 2 oranges
  • 5 g dill

Cured Salmon

  • 4 x 100 g fillets salmon
  • 1 jar KOO Grated & Spiced Beetroot
  • 1 cup citrus sea salt
  • 1 cup sugar

Cucumber Spaghetti

  • 65 ml red wine vinegar
  • 250 ml olive oil
  • 1 cucumber

Battered Pickle

  • Oil, for deep frying
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 5 ml cayenne pepper
  • 20 g cake flour (coating)
  • 125 g cake flour (batter)
  • 1 egg, whisked
  • 4 KOO Dill Gherkins, thinly sliced

Kitchen gadgets:

Cutting boards, sharp knives, ice cream churner, sauce pans, baking trays, containers, pot, slotted spoon, stick blender, scale, measuring cup and spoon set

Method:

  1. Place salmon fillets in a baking container and cover with salt and sugar. Ensure the salmon is coated on all sides. Puree grated beetroot with a hand blender and pour mixture over the salmon fillets, reserving some puree for presentation. Wrap salmon and leave in refrigerator to cure in the mixture over night. Once cured remove fillets from the curing mixture and gently rinse under cold running water. Slice very thinly when plating.
  2. Avocado ice cream: halve the avocados and remove the pip/stone. Using a spoon, scoop the flesh from the skin and place into a food processor with the lemon juice and blend until smooth. Separately whisk the cream and the castor sugar together till medium peak. Once avocado is smooth mix in the parsley and the lemon zest, season with salt and pepper to taste and then gently fold in the whipped cream. Place in freezer and churn every 20 - 30 minutes until smooth.
  3. Battered Pickle: thinly slice the pickles length ways and dry on some absorbent kitchen paper. Mix the whisked egg with the flour, cayenne pepper, salt and milk to form a thick batter. If batter is too thick thin out with some more milk. If batter is too thin add some more flour to thicken. Allow the mixture to rest for 10 to 15 minutes in the fridge while heating the oil for frying. Gently coat sliced gherkins with flour in order to allow the batter to stick. Once oil reaches 180°C dip the floured pickles in the batter and fry in the oil until light golden brown. Place on absorbent kitchen paper to remove any excess oil.
  4. Balsamic jelly: place all ingredients into a saucepan and bring to the boil while whisking. Pour mixture into a tray and leave to set in the refrigerator. Use as needed.
  5. Garnish: slice the cucumber into a spaghetti shape (2.5 mm x 2.5 mm x 10 cm). Mix the olive oil, red wine vinegar, salt and pepper and pour over cucumber. Leave to marinate until needed.
  6. Place sliced beetroot on baking paper and place in an oven on 100°C and leave to dry into beetroot crisps.
  7. Thinly slice orange segments and plate as needed with dill tips.

Credit/Source:

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