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Beetroot cured salmon with homemade ricotta

James Oakley, head chef at Waterbiscuit at InterContinental Malta, is back in the Gourmet Today kitchen. He makes a raw salmon dish that is as pretty to look at as it is delicious. He cures the salmon in beetroot which gives the fish a purple hue. 

Beetroot cured salmon with homemade ricotta

Ingredients

Beetroot cured salmon
  • 500g salmon, skin, bones and fat removed
  • 200g sugar
  • 100g salt
  • 500g beetroot, washed and grated raw


Homemade lemon ricotta
  • 200g full fat milk
  • 1 tbsp lemon juice
  • 1 tsp thyme


Pickled beetroot
  • 100g beetroot (peeled and thinly sliced)
  • 100g white wine vinegar
  • 50g mirin
  • 200g water
  • 30g sugar


Method
  1. Mix together salt, sugar and grated beetroot.
  2. Pack around the salmon ensuring the salmon is completely covered and cure for seven hours in the fridge.
  3. Rinse salmon in cold water and dry.
  4. To make the homemade lemon ricotta, heat the milk with the thyme and allow to infuse.
  5. Slowly add the lemon juice to separate the solid from the liquid and form the cheese.
  6. Pass through a cloth to separate the liquid from the solids, season with salt and set aside until ready to use.
  7. To make the pickled beetroots, bring to the boil white wine vinegar, mirin, water, sugar.
  8. When boiling pour over the beetroot and allow to cool.
  9. Set aside for until ready to use. It is best to make these a day in advance.
  10. To serve slice the salmon fillet into thick chunks and serve with a dollop of the homemade lemon ricotta and some pickled beetroots.


This recipe first appeared on Gourmet Today TV, aired on TVM on 19 August, 2016. 

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