Soy and beetroot marinated salmon with fennel pollen cream

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Soy and beetroot marinated salmon with fennel pollen cream

Naturally Brewed Soy Sauce Main courses Fish Vegetables

Preparation time: 30 mins

Salmon gravlax

100 g of sugar
530 g of beetroot, grated
100 g of sea salt
25 ml of Kikkoman naturally brewed soy sauce
75 ml of vodka
500 g of salmon fillet, skin on

Fennel pollen cream

1 tsp. of dill, chopped
100 ml of double cream
1 tsp. of fennel pollen
lemon juice
sea salt

Preparation

Combine the salt, sugar, beetroot, vodka, and soy sauce and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover.

Place in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure . Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge till needed.

To make the fennel cream, whip the cream to a thick ribbon, add the chopped dill, salt, lemon juice and the fennel pollen. Season and whip again until soft peaks form.

Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel pollen flowers and small pieces of dill, spoon the cream, place to one side and serve.