Beetroot Brine

Re: Beetroot Brine

Postby onewheeler » Sun Mar 31, 2013 12:29 pm

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/
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Re: Beetroot Brine

Postby wheels » Tue Apr 02, 2013 9:10 pm

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

Phil
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Re: Beetroot Brine

Postby onewheeler » Tue Apr 02, 2013 9:30 pm

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!


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Re: Beetroot Brine

Postby wheels » Tue Apr 02, 2013 11:11 pm

Thanks Martin.

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Re: Beetroot Brine

Postby Salmo » Wed Apr 03, 2013 3:41 pm

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.
Give a man a fish,and you feed him for a day.
Teach a man to fish,and you won't see him again for the rest of the season.
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Re: Beetroot Brine

Postby wheels » Wed Apr 03, 2013 5:33 pm

Thanks for that.

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

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