Smoked salmon with baby beetroot, horseradish cream, and dill
fish, and it will not require much equipment. And this you can manufacture from an old cookie jar, a few sticks, and a piece of tinfoil. Obviously, you can also go all in and use one of Morsø’s outdoor products, as they are extremely useful as smoking chambers.
Beets
- One bunch of baby beetroots
- One garlic clove
- A few sprigs of thyme
Cut off the top of the beetroots, leaving 3 cm top. Cook the beets with thyme and garlic till you can stick a skewer through them. Skin the beets without ruining the top.
Horseradish cream
- 250 ml crème fraîche, 38%
- 10 cm horseradish, freshly grated
- 1 tbsp red wine vinegar
- Salt and pepper
Put all ingredients into a bowl. Mix well, and season with salt and pepper.
The fish
- One salmon 1.5-2 kg, fileted
- A small bunch of dill
- Olive oil
- Balsamic vinegar
- Salt and pepper
Heat up your smoking chamber and pour sawdust onto the embers. Put the fish on a cooking grate and smoke the fish for 15 minutes.
Cut the beetroots into quarters and toss them in olive oil and a little balsamic vinegar. Season with salt and pepper.
Serve up the beets on four plates with pieces of the smoked fish. Sprinkle with horseradish cream and scatter dill leaves across the plates.
Drizzle with a bit of good olive oil and serve at once.
