Salmon & Beetroot Yogurt
Salmon & Beetroot Yogurt
Dig into this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 50 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 400 grams fresh Salmon fillet
  • 1 tablespoon Salt
  • 2 tablespoons Sugar
  • 200 millilitres Turkish Yoghurt
  • 1 Beetroot
  • 5 Spring onions
  • 30 cm fresh Angelica
  • 100 millilitres White wine vinegar
  • 100 millilitres Sugar
  • 100 millilitres Water
  • 4 thin slices White bread
  • 1 tablespoon Butter
  • To garnish – dill and flower cress
  1. Mix salt and sugar together and rub the salmon fillet carefully on all sides
  2. Leave to cure for 30 minutes in room temperature
  3. Brush off any excess salt and sugar and sere the salmon on all sides in a very hot and dry pan. Be careful not to cook the salmon all the way through
  4. Grate the beetroot very fine and squeeze out the juice. Mix it with the Turkish yoghurt until you get a smooth texture
  5. Mix the vinegar, sugar and water in a bowl. Slice the spring onions and add to the liquid
  6. Let the onions marinate for 20 minutes before serving
  7. Fry the bread in butter until golden and crisp
  8. Serve slices of salmon with purple yoghurt, pickled spring onions and crisp bread. Garnish with dill and flower cress

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