Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinate the salmon
Salad
How it's done
Marinate the salmon
Mix the beetroot and all the ingredients up to and including the salt. Put 1/3 of the beetroot mixture into a flat dish, place the fish on top, spread the rest of the beetroot mixture over the top. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days.
Salad
Combine the vinegar and oil, season. Add the carrots, apple and onion, mix. Remove the beetroot mix from the salmon. Pat the salmon dry, cut into thin slices with a sharp knife. Serve up the salad and salmon, scatter over the pumpkin seeds and chives.
| Serve with: | toasted bread and crème fraîche. |
|---|---|
| Tip: | Place the salmon and marinade in a vacuum bag, vacuum pack. Marinate in the fridge for approx. 48 hrs. |
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