Beet Cured Salmon Rolls

Get ready for a burst of flavor with my Beet Cured Salmon and Herbed Cream Cheese Amuse-Bouche! This elegant and colorful appetizer is a true feast for the eyes and the taste buds. Imagine the delicate, buttery texture of perfectly cured salmon, infused with the earthy sweetness of beets. Paired with a creamy and aromatic herbed cream cheese, this amuse-bouche is a harmonious symphony of flavors. This dish is all about the art of balance - the richness of the salmon is beautifully complemented by the lightness of the cream cheese, while the vibrant hues of the beet cure add a visual pop to your plate. With just a few key ingredients, you can create a stunning and sophisticated bite-sized treat that will impress any guest. I invite you to join me in the kitchen as I walk you through the step-by-step process of creating this culinary masterpiece. Let's unlock the secrets behind this exquisite amuse-bouche together, and elevate your appetizer game to a whole new level. Get ready to mesmerize your senses with this Beet Cured Salmon and Herbed Cream Cheese Amuse-Bouche!

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The ultimate amuse-bouche

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Beet Cured Salmon Filet

Firstly, let's start with selecting a high-quality cut of salmon. For this recipe, we recommend using a fresh salmon fillet with the skin still on. It's essential to cut off the tip of the fish tail, trim off any excess fat, and remove any pin bones while keeping the skin intact. Now, it's time to prepare the curing mixture. In a bowl, combine sugar and salt to create a flavorful mix. In a large shallow dish, spread one-third of the salt mixture on the bottom. Then, place the salmon fillet skin side down on top of the salt mixture. To add a burst of citrus flavor, sprinkle orange zest all over the salmon fillet. Next, generously coat the fillet with the remaining salt mixture. Layer chopped dill on top of the fillet, followed by shredded red beets. Once the fillet is fully dressed, it's time to press it down. Place a baking tray on top of the fillet and weigh it down with approximately 10 lbs/5 kg of weight. This will help the salt mixture penetrate the salmon and infuse it with flavor. Refrigerate the salmon for 24 hours with the weighted tray on top to allow the curing process to take place. After the initial 24 hours, flip the salmon over (flesh side down) and repeat the weighting process. Refrigerate for an additional 24 hours. After a total of 48 hours, your gravlax should be ready. The flesh of the salmon should feel firm to the touch, indicating that it's fully cured. Remove the liquid, dill, and beets from the dish. To finish, soak the cured salmon fillet in cold water to remove any excess salt. Pat it dry with paper towels and thinly slice for serving.

Cream Cheese Filling

Start by rinsing the preserved lemon under running water to remove excess salt. Peel off the bitter white underlayer and finely chop the preserved lemon. Next, in a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add heavy cream and switch to the whisk attachment to ensure a smooth and creamy consistency. Transfer the cream cheese mixture to a clean bowl and gently fold in the minced chives and preserved lemon. Season with salt and pepper to taste, and set aside. Prepare the cured salmon by slicing off the brown layer (bloodline) to reveal the vibrant pink flesh. Line a work surface with plastic wrap and overlap the salmon slices to create a wide rectangle, about 14 inches by 3 inches. Pipe the room temperature cream cheese filling onto the salmon slices and carefully roll them up to form a log. Twist both ends of the plastic wrap to seal the roll. Repeat this process with the remaining salmon and cream cheese mixture. For easy slicing, freeze the salmon logs for a couple of hours to firm up the filling. Once chilled, unwrap the logs and slice them into individual rolls, about 1 inch thick.

Storage

These preserved lemon cream cheese and smoked salmon rolls can be stored in the refrigerator for up to 5 days, making them a convenient make-ahead appetizer for any gathering. Before serving, garnish the rolls with a dollop of caviar and a sprig of fresh dill to enhance the flavors and presentation.

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