Jamie’s Red Nose Recipes Jamie Oliver

Hey Food Tubers, it’s your favorite chef, Mister Oliver, here with an incredible dish that will impress everyone. Today, we’re making a beautiful cured salmon with marinated crushed beetroots and horseradish cream. This is the perfect dish to cook for your loved ones, whether it’s your girlfriend, boyfriend, or even the mother-in-law. Trust me, it’s going to be super, super good!

Jamie's Red Nose Recipes Jamie Oliver
Jamie's Red Nose Recipes Jamie Oliver

The Secret to Perfectly Cured Salmon

First things first, we need some beautiful fresh salmon. Get about 300 grams, which should serve four people. Now, let’s prepare the cure. In a bowl, combine three heaped tablespoons of Maldon sea salt, one heaped tablespoon of brown sugar, and half of the zest from a lemon and an orange. Don’t throw away the lemon stalks! Slice them up and add them to the mixture for some extra flavor.

And here comes the secret ingredient: a shot of decent vodka. Yes, it’s not traditional, but trust me, it adds a whole new level of flavor to the dish. Massage the salt, sugar, lemon, and vodka mixture onto the salmon. Place another piece of salmon on top, wrap it tightly with cling film, and refrigerate. By midday or early afternoon, your salmon will be ready to go. If you can’t wait, five hours is the optimal time, but nine hours works too.

Cured salmon

Creating a Flavorful Coating

After the curing process, the salmon will have firmed up nicely. Brush off the excess salt, and now it’s time to add some herb-infused goodness. Finely chop some fresh dill and coat the salmon with it. Trust me, it will create a beautiful herby bark on the outside and enhance the flavors even more. Place the salmon back in the fridge until you’re ready to serve.

Horseradish Cream and Marinated Beetroot

Now, let’s make the perfect accompaniments to our cured salmon. For the horseradish cream, combine two heaped tablespoons of soured cream, two heaped teaspoons of horseradish (make sure it has some attitude!), the juice of half a lemon, a pinch of salt, and a tablespoon of extra virgin olive oil. Mix it all together and adjust the seasoning and heat to your liking. Trust me, a bit of heat will make your taste buds dance with joy!

For the marinated beetroots, add a little balsamic vinegar, a pinch of salt, and a drizzle of olive oil to the beetroots. Feel free to crush them for a more rustic presentation. These beetroots will add a touch of sweetness and color to your dish.

Plating and Presentation

Now, let’s assemble this beautiful dish. Take your thinly sliced cured salmon and place it on a plate. Add a dollop of the horseradish cream beside it, allowing the beetroot juices to gently mix with the cream. Garnish with some fresh dill, a drizzle of olive oil, and some 1980’s cress if you’re feeling nostalgic. Just imagine the look on someone’s face when they’re presented with this gorgeous plate of flavors and colors. It’s a winner!

Final dish

So there you have it, my secret recipe for a delicious cured salmon dish. The salmon is lightly cured, giving it a delicate and waxy texture similar to smoked salmon or prosciutto. The sweetness of the beetroot perfectly complements the heat of the horseradish cream. Trust me, it’s so good!

And to make your night even more special, why not pair this dish with a nice cocktail? How about an old Cuban? Click here to learn how to make it. You’re gonna love it!

Now go ahead and impress your loved ones with this incredible dish. Enjoy!

Jamie’s Red Nose Recipes Jamie Oliver

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