Fennel Cured Salmon-Variations Of Beetroot-Horseradish Ice Cream
This dish has many dimensions of flavours and textures. The salmon is cured using sugar, sea salt, toasted fennel seeds, Pernod, lemon juice and zest. I slow roasted the baby beetroot, pickled the discs and made a beetroot ketchup. The pickled beetroot and the ketchup help cut through the creamy horseradish and salmon, while the apple battens leave a crisp taste in your mouth cleansing your palate ready for the next bite .The fried crispy quinoa adds a crunchy nutty flavour that balances this dish out nicely. The horseradish ice cream was made by making a un-sweetened custard with crème fraîche, milk, fresh horseradish, lemon juice and zest, dijon mustard and seasoned to taste. I used an ice cream machine to churn. (I also used an ice cream stabiliser) I used micro red vein sorrel to garnish.
It’s common knowledge that salmon, beetroot and horseradish is a winning combination. These paired flavours take this dish to a whole new level! It’s earthy, creamy, crunchy, fresh and crisp all at the same time.
Blog post on ice creams savoury and sweet coming soon!