Beet-Cured Salmon with Avocado Cream and Pickled Pumpkin

Looking for a vibrant, refined appetizer that impresses visually and delights your taste buds? Our beet-cured salmon with creamy avocado, crispy ciabatta chips, and tangy pickled pumpkin brings color and flavor to your plate. Perfect for health-conscious flexitarians.

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Ingredients beet-cured salmon avocado cream and pickled pumpkin:

• 400 g salmon fillet, deboned and skinned

• 150 g beetroot, finely grated

• 30 g coarse salt

• 30 g sugar

• 5 g crushed black pepper

• 5 g crushed juniper berries

  
  

For the avocado cream:

• 2 ripe avocados

• Juice of one lime

• 10 g olive oil

• 1 tsp paprika powder

• Salt and pepper to taste

For the horseradish cream:

• 100 g crème fraîche

• 20 g freshly grated horseradish

• 10 g lemon juice

• Salt and pepper to taste

For the ciabatta chips:

• 1 ciabatta bread

• 20 g olive oil

• Salt to taste

  
  

For the pickled pumpkin:

• 200 g Hokkaido pumpkin, thinly sliced

• 1 bay leaf

• 5 peppercorns

• 2 cloves

• 300 ml water

• 200 ml vinegar

• 100 g sugar

• 1 tsp salt

Preparation beet-cured salmon avocado cream and pickled pumpkin:

1. Cover the salmon fillet with the mixture of beetroot, salt, sugar, pepper, and juniper. Wrap in cling film and cure in the refrigerator for 24 hours. Rinse under cold water, pat dry, and slice thinly.

   
   

2. For the avocado cream, halve the avocados, remove the pits, and blend the flesh with lime juice, olive oil, and paprika powder until creamy. Season with salt and pepper.

   
   

3. For the horseradish cream, mix crème fraîche with freshly grated horseradish and lemon juice. Season with salt and pepper.

   
   

4. Slice the ciabatta bread thinly, brush with olive oil, and sprinkle with salt. Bake at 180°C (350°F) for 10 minutes until golden and crispy.

   
   

5. For the pickled pumpkin, bring water, vinegar, sugar, salt, bay leaf, peppercorns, and cloves to a boil. Pour over the pumpkin slices and let them sit for at least 2 hours.

   
   

6. Fill the avocado cream and horseradish cream into separate squeeze bottles. To serve, arrange the beet-cured salmon on plates, garnish with avocado cream, horseradish cream, and pickled pumpkin, and serve with crispy ciabatta chips.

Tip: The pickled pumpkin slices can be stored in glass jars and are perfect as a side for other dishes.

Resumé

This beet-cured salmon is a colorful, refined appetizer that delights with its combination of freshness, acidity, and crunch. Perfect for special occasions or as a menu highlight.

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