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Beetroot Cured Salmon
Beetroot Cured Salmon
I do not label myself as vegan, vegetarian, or even flexitarian, but I very rarely eat animal products. So, if there is a rare occasion that I do eat something that is not plant-based, it better be amazing. This beetroot and citrus cured salmon ticks this box, and since it is rather festive in its bright pink color, it is very suitable for the Christmas table too. I have prepared this salmon several times for cold spreads, and every single time I will be asked for the recipe, so it is not only me who finds it delicious ☺ The earthiness of the beetroot and zing from the citrus create perfect harmony. It pairs exceptionally well with freshly toasted bread. If you can find them, then the big caper berries are a nice addition to this dish, but be careful – the capers have a strong taste, so it might make sense to serve them on the side.