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Beet-marinated salmon with beet and potato soup

Recipe by Chef Michel Dumas

A reinvented gravlax salmon, marinated with sweet beets, served with a velvety beet and potato soup. A colorful, flavorful plate perfect for winter evenings.

MediumFrenchServes 4

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Source Video
35m
Prep
1h 10m
Cook
13m
Cleanup
1h 58m
Total

Cost Breakdown

$29.70
Total cost
$7.43
Per serving

Critical Success Points

  • Curing the salmon with salt, pepper and beets for 12‑24 h.
  • Gently remove the beet crust without losing the fish juices.
  • Blend the soup until an ultra‑smooth texture is achieved.

Safety Warnings

  • Handle raw salmon with clean hands and utensils to avoid contamination.
  • Store the salmon in the refrigerator at 4 °C or below during the cure.

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