Recipe Catalog

This exquisite recipe combines the tenderness of grilled salmon with the sophistication of cannelloni filled with ricotta, beetroot, and parmesan. A European classic reinterpreted, blending the freshness of seafood with the rich flavors of vegetables and creamy sauce. The velvety filling of the cannelloni harmoniously complements the juicy, slightly browned salmon fillet. A light vegetable salad with arugula and radish and beet carpaccio adds freshness and textural variety to the dish. Historically, cannelloni originated in Italy as a symbol of home comfort and culinary ingenuity. Here they take on a new dimension thanks to an unexpected combination of ingredients. This dish is an ideal choice for a festive dinner or romantic evening, surprising with its richness of flavors and elegance in presentation.

Layered salad of beetroot and pink salmon with sour cream is a refined dish that combines rich flavors and delicate texture. Its roots trace back to European cuisine, where the balance of fresh and nutritious ingredients is valued. Bright beetroot adds a sweet depth, salty feta contributes a creamy softness, and canned pink salmon provides a subtle fish note. The layered structure allows the flavors to intertwine harmoniously, creating interesting sensations with each bite. Walnuts finish the composition with a light crunch, while dill adds freshness. This salad is perfect as a festive treat or an unusual addition to dinner, and its aesthetic appearance makes it a centerpiece on the table.

Smoked salmon with parsnip and beetroot rösti is an exquisite dish of European cuisine that combines the tenderness of fish with crispy vegetable notes. Rösti, a traditional Swiss dish, gains a new flavor from the parsnip and beetroot that add sweetness and a light earthy depth. Cream-fresh with dill and horseradish adds piquancy, highlighting the delicate taste of smoked salmon. Lemon freshness completes the harmony of the dish, making it perfect for a festive dinner or refined lunch. This combination of flavors creates a balance between the tenderness of the fish and the crispy texture of rösti, delivering true gastronomic pleasure.

Salmon sushi in beet leaves is an unusual take on the classic Japanese dish, combining the freshness of fish with a light earthy note from beet greens. This sushi interpretation may stem from a desire to experiment with traditional Japanese cuisine, merging natural ingredients for a harmonious flavor. The tender salmon fillet infused with spicy wasabi pairs perfectly with the airy texture of rice, while the beet leaves add an elegant appearance and subtle vegetal hint to the dish. Topped with red caviar, these sushi pieces acquire a festive touch and are especially delightful as a gastronomic novelty for fans of bold combinations. Served chilled, it highlights the freshness of all ingredients, and its vibrant look makes it worthy of a central place on any table.

Salad with salmon, beetroot, and celery with herbs combines delicate sea flavor and vegetable freshness. Salmon adds nutrition to the dish, beetroot provides a light sweetness, and celery adds a subtle crunchy texture. The parsley and dill enhance the freshness, while mayonnaise makes the salad juicy and rich. Inspired by Russian cuisine, this dish can be a wonderful addition to a festive table or a light dinner. Rich in nutrients, it delights not only in taste but also benefits the body. The salad harmoniously unites different textures and flavor shades, creating an ideal balance between richness and freshness.

This exquisite recipe combines tender salmon with an original marinade of beet juice, giving the fish a delicate sweetness and deep color. Such preparation recalls the traditions of Russian cuisine, where natural ingredients are often used to create rich flavor compositions. A garnish of fresh salad with spinach, carrots, and celery root adds crunch and a refreshing tang that perfectly harmonizes with the softness of the fish. The yogurt dressing with mustard highlights the layered flavors, making the dish balanced and light. This recipe is suitable for both festive tables and everyday menus, delighting with its simplicity and elegance.

Gravlax is a traditional Norwegian dish that dates back to ancient fish preservation methods. In this recipe, the classic preparation is enhanced with beetroot, giving the dish a rich color and slight sweetness. Salmon, carefully deboned, absorbs the aromas of white pepper, dill, and alcohol, creating a perfect balance of flavors. Salt and sugar not only highlight the fish's natural tenderness but also aid in its curing. Roasted or fresh beetroot adds earthy flavor notes while cognac provides a hint of spiciness. After several days of aging in the refrigerator, gravlax becomes tender and aromatic, perfectly pairing with rye bread, crème fraîche or a light salad. This elegant and easy-to-make dish will delight both gourmets and lovers of northern culinary traditions.

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.

The recipe for beetroot salmon, also known as gravlax, comes from the Scandinavian countries. The classic version involves "burying" it in greens, not beets. Literally, gravlax means "buried salmon". It is usually prepared from salmon, but any fish from the salmon family will do - trout, chum salmon, sockeye salmon. The ancient Scandinavians caught the fish, generously salted it and rubbed it with spices, and then simply buried it in the ground so that it would not spoil. Both the name and the method of preparation are harsh. Here, salmon under a ginger-lemon marinade after salting acquires a delicate aroma and spicy taste, and the beets add an unusual rich color.

The former chefs of the Strelka bar - a New Zealander and an Englishwoman - have created a dish from the tastes of Russia, where they have been working for many years. They wrap smoked fish with sour cream and dill sprigs in thin leaves of pickled beetroot - despite the familiarity of the products, these dumplings look unexpected.

Gravlax with salmon and beetroot is an elegant dish of Northern European cuisine with roots in Scandinavia. Traditionally made by sailors burying fish in sand for fermentation, this method has evolved into an art of marinating. The delicate salmon fillet infused with flavors of salt, sugar, dill, and schnapps takes on a vibrant hue from the beetroot. The taste is a subtle balance of sweetness, spiciness, and freshness highlighted by a hint of horseradish's sharpness. Gravlax is perfect for appetizers served on rye bread or with a creamy sauce. This dish not only pleases the eye with its rich raspberry color but also reveals the depth of Northern culinary traditions.