Sockeye salmon with beetroot
4 servings
120 minutes
Salmon with beetroot is a harmony of taste and traditions of Russian cuisine. The combination of lightly salted salmon with rich beetroot puree creates a perfect balance of sweetness and slight saltiness, complemented by the freshness of cucumbers and the spiciness of Korean spices. Historically, salmon is valued for its rich flavor and nutritional value, while beetroot is one of the key ingredients in Slavic cooking. The dish not only delights with its palette of flavors but also enchants with the contrast of red and green hues. Salmon with beetroot is perfect for festive gatherings as well as for light gastronomic enjoyment. The cucumber sauce adds an airy texture and completes the composition. This dish reveals the essence of Russian cuisine - simplicity, richness of natural flavors, and love for fresh products.
1
Wrap the beetroot in foil and place it in a preheated oven at 180 degrees for 1.5–2 hours. Cut a few slices from the finished beetroot for decoration. Blend the rest into a puree. Add sugar, vinegar, salt, and Korean spices, and mix. Cool down.
- Beetroot: 220 g
- Sugar: to taste
- Wine vinegar: to taste
- Salt: to taste
- Korean-style cabbage seasoning: to taste
2
Cut the nerka (lightly salted) into small cubes. Coat it in 80 grams of beetroot puree.
- Sockeye salmon: 400 g
- Beetroot: 220 g
3
Slice the cucumber into thin slices. Spread the remaining beet puree on plates. Add cucumber slices and fish. Drizzle with whipped cucumber sauce. Garnish with dill and beet slices.
- Cucumbers: 80 g
- Cucumber sauce: 3 tablespoons
- Dill: 20 g
- Beetroot: 220 g