Beetroot-Cured Salmon with Wasabi Pumpernickel Cream

Beetroot-Cured Salmon

• 600 g beetroot
• 1 medium apple (approx. 150 g)
• 1 piece of fresh horseradish (100 g)
• 150 ml red wine vinegar
• 75 g sugar
• 60 g salt
• 3 tbsp crushed peppercorns
• 1 tbsp crushed coriander seeds
• 700 g skinless salmon fillet

Wasabi Pumpernickel Cream

• 300 g crème fraîche
• 15 g wasabi paste
• 100 g pumpernickel bread
• Zest of 1 lime (finely grated)
• 1–2 pinches of salt
• 1 pinch of cayenne pepper

Preparation – Beetroot-Cured Salmon

1. Wash and peel the beetroot, apple, and horseradish.
2. Coarsely grate everything using a vegetable grater and stir in the vinegar.
3. Mix the sugar, salt, crushed peppercorns, and coriander seeds.
4. Rinse the salmon fillet and pat it dry. Rub the flesh side with the spice mixture.
5. Place about 1/3 of the beetroot cure into a shallow porcelain or metal dish.
6. Lay the salmon on top, then cover completely with the remaining cure.
7. Wrap tightly with plastic wrap to prevent air from entering.
8. Let it cure in the fridge for about 36 hours.
9. Remove the beetroot mixture from the salmon and set it aside. Season the mixture if desired to serve as a salad.
10. Slice the salmon thinly at an angle, or cut into approx. 2 cm thick strips if preferred.
11. Serve with the reserved beetroot.

Preparation – Wasabi Pumpernickel Cream

1. Finely grind the pumpernickel in a food processor.
2. Beat the crème fraîche with lime zest, salt, and cayenne pepper until smooth and creamy.
3. Fold in the wasabi paste and the ground pumpernickel. Adjust the seasoning with lime juice, salt, and cayenne pepper to taste.