John Myers
Ingredients for 1 servings:
- 750 g salmon fillet(s) with skin
- 200 g beetroot
- 100 g salt, coarse
- 50 g brown sugar
- 2 tbsp vegetable horseradish, ideally about 7 cm raw radish, grated
- 2 lemon zest
- 2 bunch dill, fresh
- 50 ml vodka
Instructions
Working time approx. 1 hour; Rest period approx. 4 days; Total time approx. 4 days 1 hour
by Jamie Oliver
Line a sufficiently large dish first with aluminum foil, then with plastic wrap. Wash and dry the salmon fillet, then place it skin-side down on the foil. For the marinade, puree the beets with the horseradish, salt, sugar, the stalks of the first bunch of dill, the zest of the first lemon, and the vodka in a blender. Spread this mixture evenly over the salmon. Wrap tightly (first with plastic wrap, then with aluminum wrap) and marinate in the refrigerator for at least 36 hours. The salt and sugar draw out the liquid from the fish, thereby “cooking” it. Unwrap the fish and remove the marinade, using gloves. Finely chop the greens from the second fresh bunch of dill and the zest of the second lemon and spread it over the salmon to form a crust. Wrap tightly again in plastic wrap, refrigerate, and serve in thin slices starting the next day. The color of the sliced fillet is very impressive. It supposedly keeps in the refrigerator for up to 10 days.
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