Beet-marinated salmon with beet and potato soup

Ingredients

• 1 kg Fresh salmon fillet, skin removed (Choose a thick piece, boneless)
• 500 g Red beets (Peeled and sliced thinly)
• 40 g Coarse sea salt (Non-iodized sea salt)
• 20 g Freshly ground black pepper (Ground at the time of use)
• 1 L Chicken broth (Homemade or diluted from a cube)
• 300 g Potatoes (Peeled and diced)
• 100 ml Thick crème fraîche (At room temperature)
• 50 g Cream cheese (e.g., Philadelphia) (Optional, for extra creaminess)
• 10 g Fresh dill (Chopped, for garnish)
• 1 cs Extra virgin olive oil (One tablespoon for the soup)

Instructions

1. Prepare the beets and cure mixture

   Peel the beets, slice them thinly (or coarsely grate). In a bowl, combine the coarse salt and black pepper.

   Time: PT10M

2. Assemble the salmon with the beets

   On the board, place the salmon fillet flesh side up. Spread the salt/pepper mixture over the entire surface of the fish, then cover with beet slices, pressing them lightly.

   Time: PT5M

3. Weigh and refrigerate

   Place a heavy plate or dish on the salmon to apply pressure. Wrap everything with plastic wrap and refrigerate for 12 to 24 hours.

   Time: PT5M

4. Prepare the beet and potato soup

   After the cure, remove the salmon, rinse quickly under cold water and pat dry with paper towels. Keep the salmon chilled. In a saucepan, heat 1 tbsp olive oil, add the potato dice and beet pieces (reserved before the cure). Cover with chicken broth and bring to a boil.

   Time: PT10M

5. Cook the soup

   Reduce the heat and let simmer on low for 1 hour, covered, until the vegetables are very tender.

   Time: PT1H

   Temperature: 25°C

6. Blend the soup

   Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Stir in the crème fraîche and cream cheese, adjust seasoning if needed.

   Time: PT5M

7. Slice the marinated salmon

   Remove the plastic wrap from the salmon, discard the beet layer and wipe off excess salt. Slice the fillet into thin ribbons using a very sharp knife.

   Time: PT5M

8. Plating

   Pour a small ladle of hot soup in the center of each plate. Arrange the salmon slices in a fan around it. Add a spoonful of crème fraîche, sprinkle with chopped dill and, if desired, a few raw beet shards for color.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh salmon fillet, skin removed: Trout, Hake
• Instead of Red beets: Carrots (for color), Radishes
• Instead of Coarse sea salt: Fine sea salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Chicken broth: Vegetable broth
• Instead of Potatoes: Sweet potato
• Instead of Thick crème fraîche: 0% fat fromage blanc
• Instead of Cream cheese (e.g., Philadelphia): Fresh goat cheese
• Instead of Fresh dill: Chives
• Instead of Extra virgin olive oil: Canola oil

Equipment Needed

• Cutting board
• Chef's knife
• Large glass or stainless steel bowl
• Plastic wrap (cling film)
• Cooking weight (or heavy plate)
• 2 L pot
• Immersion blender or blender
• Ladle
• Silicone spatula (optional)
• Serving plates

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use non-iodized sea salt for a milder cure.
• Keep the salmon chilled until plating to preserve its firm texture.
• A small drizzle of walnut oil on the salmon adds a nutty note that pairs well with the beet.

Troubleshooting

Storage

Refrigerator: The marinated salmon keeps for 3 days refrigerated, well wrapped.

Freezer: The salmon can be vacuum‑sealed and frozen for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The salmon cure can be done 48 h ahead for a more pronounced flavor.
• The beet soup keeps for 3 days refrigerated and can be gently reheated before serving.