SALTED SALMON WITH TWO-COLORED BEETROOT
Alliance food – wine:
The Provencal wine Domaine la Bayssannette makes a delightful compliment for salted salmon with bi-colored beetroot.
Preparation - 5 days (~120 hours).
For two servings: 200 g of salmon fillet * 2 tablespoon of salt * 1 tablespoon of sugar * 50 ml of vodka * freshly ground pepper * 1 bi-colored beetroot.
To salt the salmon fillet, mix 2 tablespoon of salt with 1 tablespoon of sugar and place on the fish on both sides. Sprinkle with vodka, cover and set aside for 24 hours at room temperature. Then leave the fillet in the refrigerator for 4 days.
On the day of serving, cut the salmon into slices and decorate with beetroot.