Beet-Cured Salmon with Rye Crisps

Ingredients

• 1 tsp coriander seeds
• 1 tsp peppercorns
• 60 g raw cane sugar (3 tbsp)
• 5 tbsp sea salt
• 250 g beetroot
• 1 kg salmon fillet (fillet side; ready-to-cook, with skin and without bones)
• 150 g whole wheat rye flour
• 150 g whole wheat wheat flour
• 2 tbsp Rapeseed oil
• 0.5 tsp Salt
• 150 ml dark beer or malt beer
• 2 handfuls parsley (10 g)
• 1 handful coriander (5 g)
• 200 g Sour Cream

Instructions

1. 1.

   Crush coriander seeds and peppercorns in a mortar, then mix with sugar and sea salt. Spread 1–2 tbsp of the spice-salt mixture in a long flat dish.

2. 2.

   Rinse the salmon, pat dry, and place skin side down on the dish. Peel and grate the beetroot finely. Sprinkle the remaining spice-salt and grated beetroot over the salmon, cover, and lightly weigh it down. Let the salmon cure in the refrigerator for 24 hours, turning once after 12 hours.

3. 3.

   Afterward, combine both flours with oil, salt, and beer to form a firm smooth dough; let rest about 15 minutes. Meanwhile rinse and pat dry the salmon. Wash, dry, and finely chop the herbs, then sprinkle over the salmon. Slice the salmon into thin pieces.

4. 4.

   Divide the dough into eight portions and roll each out thinly. In a hot pan, bake each portion crisp on both sides for 2–4 minutes at medium heat. Serve the crisps with sour cream alongside the salmon.