Beet salad with herbs and pecan oil, salmon gravlax and tzatziki
(10 portions)
Ingrédients
Preparing gravlax salmon with beet (Brine)
700 g salmon
220 g Kosher salt
110 g brown sugar
60 ml vodka
75 g horseradish fresh or potted
300 g fresh beetroot, finely grated (cut with the food processor)
1 fennel bulb, finely grated (cut wuth the food processor)
zest and juice of 1 lemon
zest and juice of 1 orange
60 ml crushed coriander seeds
Accompaniment :
240 ml Tzatziki
250 g baby spinach
50 ml olive oil
Fleur de sel, black pepper
500 g of pickled beets (homemade or purchased) diced
Chives and parsley finely chopped
50 ml pecan oil
Micro cilantro
Préparation
Place salmon on a baking sheet
Combine all brine ingredients and pour over salmon
Marinate salmon in the refrigerator for 48 hours, placing a plate and a weight on top to put pressure on the brine so that it penetrates well into the salmon
Remove the brine and remove the salmon skin with a sharp knife
Slice and serve on a bed of spinach, accompanied with tzatziki and beet tartar with herb and pecan oil. Decorate the whole micro cilantro
