Starters & salads
Beetroot and tequila cured salmon
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 1460 min
- Total
- 1460 min
- Yield
- 20 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- star anise
- 5
- whole black peppercorns
- 1 tsp
- fennel seeds
- 1 tsp
- coriander seeds
- 1 tsp
- brown sugar
- 8.8 oz
- sea salt
- 8.8 oz
- fresh thyme
- 2 sprigs
- raw beetroot
- 1
- tequila
- 1.8 oz
- fresh skinless, boneless salmon fillet
- 1.7 lb
- goats cheese
- 11 oz
- horseradish cream
- 1.5 tbsp
- Dijon mustard
- 2 tsp
- extra virgin olive oil
- 1.1 oz
- Lebanese cucumber
- 1
- caper berries
- caper berries
- water crackers
- water crackers
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 4,955.1 mg
- Protein
- 14.5 g
- Energy
- 941.4 kJ
- Calories
- 225 kcal
- Fat
- 10 g
- Fibre
- 1 g
- Saturated fat
- 3.7 g
- Carbohydrates
- 18.3 g