The beet in this recipe turns the exterior of the salmon a vibrant shade of magenta--perfect for a festive party.
Ingredients
9 OZ / 250 G brown sugar
9 OZ / 250 G sea salt
2 TBSP fresh thyme leaves
5 EA whole star anise
1 TSP black peppercorns
1 TSP coriander seeds
9 OZ / 250 G beet
1.5 OZ / 45 ML gin
24 OZ / 680 G fresh boneless, skinless salmon fillet
8 OZ / 230 G goat cheese
1.5 TBSP cream-style horseradish
2 TSP Dijon mustard
2 TBSP extra-virgin olive oil
1 EA Persian cucumber
Directions
Add sugar, salt, thyme, star anise, peppercorns, fennel, and coriander to mixing bowl and grind for 20 seconds / speed 10.
Peel and quarter beet. Add beet and gin to mixing bowl and chop for 10 seconds / speed 10.
Place salmon in a ceramic or glass baking dish, then pour beet mixture over the salmon. Evenly coat both sides of the salmon, then cover with plastic wrap and refrigerate for 12-24 hours. Salmon should be opaque and firm to the touch without being tough and dry.
Crumble goat cheese into mixing bowl. Add horseradish, mustard, and oil to mixing bowl and blend for 6 seconds / speed 6.
Scrape down sides of mixing bowl with spatula and repeat blending for 8 seconds / speed 6.
Transfer to a small bowl and set aside.
Once salmon is cured, rinse under cold water and pat dry with a paper towel.
Using a vegetable peeler, cut cucumber lengthwise into thin ribbons.
Slice salmon as thinly as possible, then serve on crackers with goat cheese, cucumber, and capers. Enjoy your appetizer!
