Beetroot Brine

[onewheeler]

The Guardian (Nigel Slater) recipe has been in my to-do pile for a long time. I tried it recently with the tail-end of a fillet and it is very good. The dill is fairly subtle and well-balanced. It went well as a mixed plate of smoked fish with some conventional beech-smoked salmon.

Should have taken a photo, it is very red all the way through.

Martin/

[wheels]

IIRC, it was very popular a few months back, can you taste the beetroot, or does it just add sweetness?

Phil

[onewheeler]

The beetroot adds a subtle earthiness. Not noticeably sweet, or at least no more than would be accounted for by the sugar balancing the salt. I think it will be on the regular repertoire here. It would be nice to think of something to do with the beetroot / dill mix!


Martin/

[wheels]

Thanks Martin.

Phil

[Salmo]

I made some traditional Gravad Lax last year,only with a 5lb Rainbow trout instead of Salmon,and used beetroot powder in the cure (Hmm,not that traditional then)
I didn't like it at all ,as the beetroot powder added an overpowering earthiness.
Was a lovely colour though.

[wheels]

Thanks for that.

I have some beetroot in mind - the variety a friend grows seems less 'earthy' than many.

Phil