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Beetroot-cured salmon with blinis and dill crème fraîche

This is a really impressive festive starter – the vibrant colour of the beetroot stains the cured salmon with a beautiful red tint. Don’t be put off by the many ingredients, it’s actually super easy to prepare. Just make sure to start at least 2 days in advance, as the salmon will need time to cure. Also, make sure to use super fresh salmon of high quality.

December 19, 2013
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