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Salmon capaccio with pickled beetroot

This beautiful salmon dish is the perfect meal to serve up to friends at your next dinner party. Thinly sliced salmon is beautiful served in a fragrant Asian ginger dressing, topped with homemade pickled beetroot.
Salmon capaccio with pickled beetrootGood Food
4
20M

Ingredients

Ginger dressing

Method

1.To make pickled beetroot, combine beetroot, brown sugar and sea salt in a bowl. Stand 1 1/2 hours, to marinate. Strain and discard juice. Stir in rice wine vinegar.
2.Meanwhile, using tweezers, remove pin-bones from salmon fillet. Wrap in plastic wrap. Freeze for 1 hour, until firm.
3.To make ginger dressing: combine all ingredients in a small bowl. Set aside.
4.Using a very sharp knife, slice salmon fillet across grain as thinly as possible, placing each slice on a serving platter as you go. Top salmon with pickled beetroot, ginger dressing and baby herbs. Serve.

For a professional-looking presentation, use a mandoline to finely slice the beetroot, then use a sharp knife to cut into thin matchsticks. Alternatively, you could finely grate the beetroot.

Note

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