1. Homepage
  2. Quick & Easy
  3. Beetroot, Tarragon & Gin Salmon

Beetroot, Tarragon & Gin Salmon

  • recipe image cover
  • recipe image cover





Sensational Salmon

Well, this recipe started out as a bit of a doozy. It soon found it’s feet (or many mouths) though! This is one of those dishes that sounds terrifying but is less than 30 minutes in the kitchen. There’s only one catch and that is, you must prepare the salmon 2 days ahead.

I don’t need to provide any warnings because it’s very easy to pull together. What I will tell you is this, if I could give you an online scratch and sniff version I would. This is delectable.

I’ve included the entire start to finish dish, with the creamy, the fresh and  the crispy elements that not only highlights the deliciousness but shows off a pretty plate worthy of a gold star (not sure we’re allowed to give ourselves a Michelin one)… So on that note, enjoy, devour and enjoy. X


2 large mid section fillets of Salmon, skin on
½ c. gin
3-4 fresh beetroots
¼ c. rock salt
2 tsp. salt
small handful of fresh tarragon, shredded
1 avocado
½ fresh lemon juiced
pinch of salt & pepper
1 whole orange
1 whole fennel
1 large parsnip
1 large beetroot
1 ½ c. vegetable oil
2-3 small/medium radish
fresh dill leaves
fresh bean sprouts


To prepare the salmon:
Line a large air-tight container with plastic wrap.
Grate the beetroots whole into a bowl. Add the rock salt, tarragon the gin. Toss together.
Spoon the beetroot, gin and salt mixture over the plastic wrap in an even layer.
Check the salmon for pin bones by running clean fingers against the fillet and remove any bones with kitchen tweezers.
Pat dry the skin with paper towel. Rub 1 teaspoon of salt into the skin of each fillet.
Place the salmon skin side down on the beetroot and gin mixture. Coat with the remaining beetroot and gin mixture, packing the mixture in around the salmon.
Wrap tightly to seal the beetroot, salt and gin mixture on the salmon. Place the lid on the container and refrigerate for 2 days.
Once ready:
To make the avocado cream:
Spoon the avocado flesh out of the skin. Mash briefly and then pulse with the lemon juice, salt and pepper until it forms a creamy texture. Place in a piping bag and refrigerate until ready to use.
Thinly slice the orange and carefully remove the peel with a sharp knife.
Set aside on a plate in preparation for plating.
Use a mandolin to very thinly slice the radish as a garnish and set aside in a separate bowl for plating. Repeat the same with the fennel, with the mandolin set to the thinnest setting.
On a separate board, remove the salmon from the plastic and wipe off any excess beetroot.
With a sharp knife slice the salmon into thin strips in preparation for serving.
Use a mandolin to thinly slice the parsnip first, and then the beetroot. Lay out separately on paper towel to absorb any liquid.
Add the vegetable oil to a small, shallow fry pan.
Place paper towel over a plate for the cooked vegetables. Heat the oil ready for frying.
To test the oil place the end of a wooden spoon in the oil, if it bubbles the oil is ready.
Add the parsnip and fry until golden and crisp. Remove with a slotted spoon to the paper towel to drain.
Repeat with the beetroot, the beetroot is cooked once it starts to crisp up around the edges and reduces in size.
To plate, place segments of orange sporadically on the plate. Wrap the salmon and arrange on the plate over and around the orange. Pipe avocado cream in small amounts around the cured salmon and orange segments.
Sprinkle shavings of fennel around and over the salmon.
Arrange 3-4 beetroot and parsnip crisps each over the salmon and around the plate.
Garnish with radish slices propped up in small portions of avocado cream and wedged between other ingredients, top with fresh dill leaves and drop a few bean sprouts over the top. Serve immediately.