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Whisky-Cured Salmon with Pickled Beetroot, Cucumber, Shallots and Cucumber Ketchup

A sophisticated dish featuring whisky-cured salmon accompanied by homemade pickled vegetables and a unique, smooth cucumber ketchup.

HealthySeafoodAppetiserSalmonPickledWhisky
Estimated Nutrition
Calories
413.9
kcal / serving
1655.4 kcal total
Carbs
39.6g
per serving
158.2 g total
Fat
16.6g
per serving
66.5 g total
Protein
26.5g
per serving
105.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
For the salmon cure
75
g
Caster Sugar
For pickling
2
tsp
Caster Sugar
For ketchup
1
tsp
Xanthan Gum
CondimentsSauces
200
ml
White Wine Vinegar
For pickling
100
ml
White Wine Vinegar
For ketchup
Liquids
2
tbsp
Whisky
NutsSeeds
25
g
Fine Salt
For the salmon cure
1
pod
Vanilla Pod
Seeds scraped out
1
tsp
Salt
For pickling
0.5
tsp
Black Peppercorn
2
tbsp
Coriander Cress
For garnish
Seafood
500
g
Salmon
Side of salmon, skin on, pin bones removed
Vegetables
0.5
bunch
Baby Heritage Beetroots
Cleaned, small stalk left on
2
piece
Banana Shallot
Thinly sliced
0.5
piece
Cucumber
Thinly sliced for pickling
2
cm
Root Ginger
Peeled and sliced
2
tbsp
Mustard Cress
For garnish

Method

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