Soy and beetroot marinated salmon with fennel pollen cream
If you want an attractive but simple salmon recipe for a starter, look no further than this soy, beetroot and vodka cured salmon gravlax created by chef Simon Hulstone for Kikkoman
- Preparation Time10 mins
- Additional Timecuring time
- Cooking Time30 mins
- 100g of sugar
- 530g of beetroot, grated
- 100g of sea salt
- 25ml of Kikkoman soy sauce
- 75ml of vodka
- 500g of salmon fillet, skin on
Fennel pollen cream
- 1 tsp of dill, chopped
- 100ml of double cream
- 1 tsp of fennel pollen
- lemon juice
- sea salt
Combine the salt, sugar, beetroot, vodka, and soy sauce and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover.
Place in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure . Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge till needed.
To make the fennel cream, whip the cream to a thick ribbon, add the chopped dill, salt, lemon juice and the fennel pollen. Season and whip again until soft peaks form.
Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel pollen flowers and small pieces of dill, spoon the cream, place to one side and serve.