Gastronomixs

Sandwich with salmon marinated in beetroot

An original, summertime variation on a salmon roll.

Starter, serves 10

Sandwich with salmon marinated in beetroot

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Ingredients

100

g

salmon

75

g

sea salt

50

g

sugar

50

g

beet syrup

250

g

water

125

g

rice wine vinegar

100

g

granulated sugar

5

g

Maldon salt

 

 

apples

View this component

20

slices

white bread

 

 

chioggia beets

 

 

sour cream

 

 

Borage Cress

100

g

mayonnaise

50

g

beet syrup

Preparation method: salmon
  • Mix together the salt, sugar, and beet syrup, place together with the salmon in a vacuum sealer bag, and pull vacuum. Set aside to marinate for at least 24 hours.
Preparation method: beet mayonnaise
  • Mix the mayonnaise with the beet syrup and store in a squeeze bottle.
Preparation method: pickled apple
  • Combine all ingredients to dissolve the sugar.
  • Heat and pour over the thinly sliced apples. Set aside for several hours.
  • Use the same day or the next day.
Finishing & presentation
  • Toast the bread and remove the crusts.
  • Rinse the salmon and dry with paper towels.
  • Slice into tranches and serve with the toasted bread.
  • Finish with wafer thin slices of shaved chioggia beet, beet mayonnaise, sour cream, and Borage Cress.

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