Holiday season is officially upon us and that often means entertaining. The video clip below shares one of Brett's favourite appetizer recipes: a cured beet-root salmon. It's both beautiful to look at and delicious to eat. Brett recommends serving it on top of a beet or potato chip and finishing it with a dollop of creme fraiche.
A quick note about the amount of salt + sugar this recipe calls for: it looks like a lot and it is a lot! However, it serves a purpose. The salt helps to extract water from the fish, which prevents bacteria from growing. As curing was traditionally a method of preserving foods, this function was vital. The sugar helps to cut the saltiness! After the salmon has sat in its rub of salt and sugar for the necessary length of time, the excess is washed away.