Recipes
Beetroot and gin-cured salmon with prosecco mustard
This starter for adults is full of succulent flavours and vibrant shades - enough to add a splash of colour to any table
This starter for adults is full of succulent flavours and vibrant shades - enough to add a splash of colour to any table
(14 votes)
Cook: 25 Mins
Serves: 16
Price: £2.05 per serving
Nutritional Information
Each 188g serving contains
Energy
1250kj
299kcal
1250kj
299kcal
15%
Fat
14.7g
14.7g
Med
21%
21%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
4.9g
4.9g
Low
5%
5%
Salt
1.52g
1.52g
High
25%
25%
of your reference intake.
Typical energy values per 100g:
665kj/159kcal
Typical energy values per 100g:
665kj/159kcal
Ingredients
500g Asda Half Salmon Side
120ml Beet It Organic Beetroot Juice
30ml gin
Dill sprigs, to serve
100g Maille Dijon Originale Mustard
1tsp wholegrain mustard
20cl extra-dry prosecco miniature
1tsp honey
Very thin, crisp slices of toasted ciabatta, to serve (optional)
Method
1
Check the salmon for small bones and, using a clean pair of tweezers, gently pull out any you find. Skin the fillet.
2
Put the salmon, beetroot juice and gin in a plastic bag, seal and sit it in a small plastic container – the fish needs to be completely covered by the liquid. Chill in the fridge for 12-24 hrs, turning the bag over every 6-8 hrs.
3
Remove the salmon from the bag and gently pat dry with kitchen roll. Transfer to a serving platter and garnish with the dill sprigs.
4
Mix the Dijon and wholegrain mustards with the prosecco and honey. Season with ground black pepper to taste.
5
Serve the salmon in very thin slices, with the mustard dressing and ciabatta toast on the side.