Beetroot and Gin Salmon on Crispbread

Kristen's decadent Beetroot and Gin Cured Salmon is served on a bed of Dill Crème Fraiche and delicious crispbread

Recipe by: Kristen Sheffield - Contestant

Serves: 4

Ingredients

Crispbread:

Roasted Beetroot:

Beetroot and Gin Cured Salmon:

Dill Crème Fraiche:

Select all
Select ingredients from above to add to shopping list

Method

  1. Preheat oven to 180C.
  2. For the Crispbread, place the yeast into a bowl with 85ml warm water and set aside for 10 minutes until bubbly. Add flour, honey, olive oil and a pinch of salt and knead until a smooth dough forms.
  3. Wrap the dough in cling film and set aside to rest in the fridge for 30 minutes.
  4. Once rested, divide the dough into 8 even portions. Pass each portion through a pasta roller to form a long thin oblong shape. Place on a paper lined baking tray and brush with egg and sprinkle with salt. Place in oven to bake until golden brown, about 8-10 minutes. Remove from oven and set aside to cool until serving.
  5. For the Roasted Beetroot, place the beetroot onto a square piece of aluminium foil. Drizzle olive oil over the beetroot and sprinkle with salt. Wrap beetroot in the foil and place in oven to roast until tender, about 50 -60 minutes. Remove from oven.
  6. Remove the beetroot skin and chop flesh into small cubes. Set aside until serving.
  7. For the Beetroot and Gin Cured Salmon, place beetroot, gin, salt, sugar and dill in a bowl and mix until combined. Transfer to a vacuum bag, add salmon fillet, seal then place in the fridge to cure for 45 minutes.
  8. Remove from fridge and gently wash the curing mixture from the salmon then wipe dry with paper towel. Finely slice the salmon and place on a plate. Cover and set aside, in fridge, until serving.
  9. For the Dill Crème Fraiche, mix all ingredients together in a small bowl until well combined and smooth. Transfer mixture to a piping bag and set aside, in fridge, until serving.
  10. To serve, place a Crispbread on each plate. Pipe Dill Crème Fraiche around the Crispbread. Add sliced Beetroot and Gin Cured Salmon and Roasted Beetroot. Garnish with a sprinkle of toasted macadamia nuts and dill sprigs.
Watch Full Episodes