Ingredients
-
500
-
400
-
1
-
60
-
1/2
-
1
-
24
-
1 - 2
-
-
1/2
-
1
-
-
-
-
Directions
Beetroot Marinaded Salmon, Posted for ZWT 6, Posted for ZWT 6
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Make the Marinade by Mixing the Sugar, Salt, Dill, Beetroot Pickle Juice, and Gin. |
|
2
Done
|
Take a Length of Clip Wrap, Long Enough to Fold Back Over the Salmon. Place Cling Wrap on a Long Plate/Tray. There Will Be Some Liquid at the End of the Process So Don't Use a Flat Plate. |
|
3
Done
|
Spread 1/2 the Marinade on the Cling Wrap Then Place the Fillet Skin Side Down and Cover the Fish With the Marinade. Fold Over the Cling Wrap and Make a Neat Parcel. |
|
4
Done
|
Cover With a Smaller Tray or Board and Weigh Down With Food Cans and Refrigerate For 12 Hours. |
|
5
Done
|
Remove from Refrigerator and Turn Fillet Over. Replace the Tray and Weigh Down Again. Return to Refrigerator For Another 12 Hours. |
|
6
Done
|
Mix the Sauce Ingredients Together and Place in the Refrigerator. |
|
7
Done
|
Heat Oven to 200c |
|
8
Done
|
Cut 2 Rounds from Each Slice of Bread. Place on Baking Tray and Spray Lightly With Olive Oil. Cover With a Piece of Baking Paper and Then Weigh Down With Another Tray. Bake in Oven For 15mins. Cool Completely. These Can Be Stored in Air Tight Container For About 5 Days. |
|
9
Done
|
to Serve, Remove the Fillet from the Marinade and Wipe Clean of Marinade. |
|
10
Done
|
Take a Thin Sharp Knife Thinly Slice the Salmon. Pop a Smear of Sauce on the Rye Crisps and Top With Some Salmon. |
