appetizer · Cooking course

Ingredients

• Salmon fillet — 500 g
• Sea salt — 50 g
• Sugar — 20 g
• Beetroot — 300 g, boiled and grated
• Ginger — 20 g, grated
• Vodka — 50 ml
• Dill — 30 g
• Cilantro — 30 g
• Borodinsky bread — 1 pc

Sauce

• Cream — 150 g
• Horseradish — 30 g, grated
• Sugar — to taste
• Salt — to taste

The sugar and beetroot bring out the sweetness of the salmon. The beetroot also makes it look more striking.

Instructions

1. Trim the overhanging edges of skin from the salmon fillet. Halve the piece. Take the skin off: start a cut just under the skin, then pull the skin towards yourself while moving the knife along.
2. Take a glass container sized to the fillet. Lay down a layer of beetroot.
3. Sprinkle with coarse sea salt — not too much, not a solid layer.
4. Sprinkle with sugar.
5. Spread a little of the ginger.
6. Lay the salmon on top.
7. Add salt, sugar, herbs (cilantro, dill), and another layer of beetroot.
8. Pour the vodka evenly over the top.
9. Cover with cling film and place in the fridge.

Ten minutes pass.

10. Take the salmon out, rinse it under water — washing off the other ingredients and excess salt.

Sauce

1. Whisk the cream to stiff peaks with a hand mixer.
2. Transfer to a bowl, add horseradish, sugar, salt, and combine.

Serving

1. Slice the fish into thin ribbons.
2. Slice the bread.
3. Spread a cushion of sauce on the bread; pile slices of salmon on top.