Beetroot Cured Salmon

Beetroot Cured Salmon

 Martha Who Cured Salmon Blog Stomp

Photography by Darren Bester

Beetroot Cured Salmon  

Yield: 10 as a main dish accompanied by sides 

Ingredients: 

1.5kg side of Norwegian Salmon, boned & skin removed 

4 Beetroots, grated

400g Caster Sugar 

315g Coarse Sea Salt

2 Handfuls of fresh Dill, chopped 

Zest of 3 Oranges

75g capers, chopped 

Method: 

Combine the beetroot, sugar, salt, dill, orange zest and capers in a bowl and stir to combine well.  Line a baking dish or other dish suitable of holding your salmon comfortably, with cling wrap (but don’t tear off the cling wrap).  Spread half of the beetroot mixture across the cling wrap, in the shape of the salmon, place the salmon on top of the mixture & cover with the remaining mixture, pressing it up against the sides to ensure all of the salmon is covered.  Wrap tightly in the cling wrap a few times over to ensure its snug.  Place a heavy pan or board on top of the salmon and place in the fridge for between 8 – 12 hours.  Remove the cling wrap, rinse under cold running water, pat dry with carlton towel and either serve or refrigerate until required.   

Cooks Notes: Don’t worry if your mixture becomes runny – just wrap up in the clingfilm as snug as possible.  Be aware that over curing will result in a hard leathery exterior on your fish and it may become too salty so do not exceed the recommended curing hours. 

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Here’s the link to our Lunch Celebration Table, as featured on The Pretty Blog

 

Bite Sized Caprese Salad Skewers

Bite Sized Caprese Salad Skewers

Photography by Darren Bester

 

Yield: 20 – 24

 Ingredients

12 Mini Rosa Tomatoes, halved

12 Bocconcini halved (fresh bite size mozzarella balls)

4 – 5 Fresh Basil leaves shredded

Olive Oil

Salt & Pepper to taste

Cocktail Sized Fork Skewers

Method: 

Marinade the tomato halves and mozzarella balls in a little olive oil with salt & pepper

Remove the tomatoes and pierce each half through a cocktail sized fork skewer

Shred the basil leaves and add to the mozzarella and olive oil mixture, stir well to combine (use your discretion as to how much basil to incorporate)

Pierce the mozzarella, now coated with basil, on top of the tomato skewer

Plate mozzarella side down

Notes: Marinade your tomato & mozzarella ahead of time but no more than 1 hour – any longer and the vibrant colour of the tomato will deteriorate.  I struggled to find the mini bocconcini & eventually found them at Giovanni’s Deli in Greenpoint, Cape Town. 

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