Sugar Salted Norwegian Salmon with Beetroot, Aubergine and Sea Lettuce

This is a complicated, but tasteful and classy dish with Norwegian salmon. Here the salmon is sugar salted and marinated in beetroot juice.

Difficulty Medium
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Ingredients

Number of servings

Procedure

  • Skin and pin bone the salmon.

  • Cover the salmon in salt and sugar and leave for 1 hour.

  • Peel beetroot and cook in salted water for 10 minutes.

  • Leave the beetroot to dry for a few hours and mix. Use the juice from the beetroot to marinate the salmon

  • Rinse the salmon in cold water, dry well and marinate in beetroot juice for 2 hours. Drain afterwards.

  • Thinly cut the radish.

  • Preheat the oven to 180 °C.

  • Wrap the aubergine in aluminium foil and bake in the oven for 30 minutes.

  • Mix the aubergine with Greek yoghurt and season with dashi soup stock.

  • Bring water to a boil with sea lettuce and drain.

  • Add tapioca flour to the sea lettuce and heat up. Mix until a smooth mix and spread on a baking tray with baking paper. Bake in the oven for approx. 10 minutes.

  • Cut the salmon into slices.

Serve the salmon with beetroot, radish, auberine purée and sea lettuce flakes.