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Beetroot salmon with fried goats cheese on radicchio salad

  • 3h 30m
    • Preparation 20 min
    • Resting 3h 10m

Ingredients

4 People
  • 400 g Salmon fillet, skinless
  • For the marinade:
  • 250 ml Beetroot juice
  • 3 tbsp. Salt
  • 3 tbsp. Brown sugar
  • 5 Crushed juniper berries
  • 1 tsp. Five spices powder
  • For the fried goats cheese:
  • 1 Small goats cheese roll (e.g.“Chavroux”), sliced
  • 1 tbsp. Olive oil
  • 1 Coarse pepper
  • 1 tsp. Butter
  • 1 sprigs Rosemary
  • 80 g Crushed walnuts
  • For the salad:
  • 1 Radicchio
  • 100 g Spinach
  • For the dressing:
  • 3 tbsp. Dark balsamic vinegar
  • 3 tbsp. Olive oil
  • 1 tbsp. Water
  • 1 tsp. Dijon mustard
  • 1 tbsp. Honey
  • Salt, pepper
  • For the garnish:
  • 80 g Sour cream
  • Salmon caviar

Preparation

Step 1
For the marinade: Mix the sugar, salt and spices with the beetroot juice. Add the salmon, cover and marinate in the fridge for 3 hours.
g Salmon fillet, skinless
ml Beetroot juice
tbsp. Salt
tbsp. Brown sugar
Crushed juniper berries
tsp. Five spices powder
Step 2
For the salad: Roughly pluck the radicchio, place in lukewarm water and soak for approx. 10 minutes, then dry it. Wash the spinach leaves briefly in cold water and put them back in the fridge.
Radicchio
g Spinach
Step 3
For the dressing: Put the vinegar, water, olive oil, mustard, salt, sugar and coarse pepper in a salad dressing shaker and shake vigorously.
tbsp. Olive oil
Coarse pepper
tsp. Butter
tbsp. Dark balsamic vinegar
tbsp. Olive oil
tbsp. Water
tsp. Dijon mustard
tbsp. Honey
Salt, pepper
Step 4
Remove the salmon from the marinade and drain on a kitchen towel, then cut into thin slices.
g Salmon fillet, skinless
Step 5
Heat a medium-sized frying pan, add the oil and place the goats cheese slices in it. Season with salt and coarse pepper, and fry until nice and brown. The slices can be easily removed when they are fried. After turning, add the rosemary, a teaspoon of butter and the crushed walnuts and fry for around 3 minutes.
Small goats cheese roll (e.g.“Chavroux”), sliced
tbsp. Olive oil
Coarse pepper
tsp. Butter
sprigs Rosemary
g Crushed walnuts
Step 6
Garnish: Marinate the salad with the dressing and arrange it on a plate. Place 2 to 3 cheese slices on the salad and arrange the salmon slices on top. Garnish with the sour cream, caviar and spinach leaves and enjoy.
g Sour cream
Salmon caviar