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

Let's begin by selecting a high-quality salmon fillet, with the skin left on. Prepare the fillet by trimming the narrow tail end, removing any excess fat, and extracting any pin bones while keeping the skin intact.
Combine equal parts sugar and salt in a bowl. In a large, shallow dish, spread about one-third of this mixture. Place the salmon fillet skin-side down on top. Sprinkle the salmon flesh generously with orange zest. Then, coat it thoroughly with the remaining salt-sugar cure. Cover the cure with a layer of chopped fresh dill, followed by a layer of shredded red beet.
To press the salmon, place a tray or board directly on top of the fillet. Weigh it down with approximately 10 lbs (5 kg) of weight— large cans or a sealed container of water works well. Refrigerate for 24 hours. After the first day, carefully flip the salmon so it is flesh-side down. Replace the tray and weight, and refrigerate for another 24 hours.
After a total of 48 hours, the gravlax should be firm to the touch, indicating it is fully cured. Pour off any liquid that has accumulated and remove the layer of dill and beet. Finally, rinse the cured salmon briefly under cold water to remove excess surface salt. Pat it completely dry with paper towels. To serve, slice thinly on a sharp diagonal, separating the flesh from the skin.

Cream Cheese Filling

Begin by preparing the preserved lemon. Rinse it under cold water to remove the salty brine. Scoop out and discard the soft inner pulp and white pith, then finely chop the remaining peel.
In a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth. With the mixer on low, gradually pour in the heavy cream. Once incorporated, switch to the whisk attachment and whip just until the mixture is creamy and holds soft peaks. Be careful not to over-whip. Transfer the mixture to a separate bowl.
Gently fold the minced chives and chopped preserved lemon into the cream cheese mixture. Season with a pinch of black pepper and taste before adding any salt, as the lemon will contribute saltiness. Set the filling aside to come to room temperature for easier piping.
Prepare the salmon by using a sharp knife to thinly slice away the brown protein layer (the bloodline), revealing the vibrant pink flesh underneath.
To assemble, lay a large sheet of plastic wrap on your work surface. Arrange thin slices of salmon slightly overlapping to form a rectangle approximately 14 inches long and 3 inches wide.
Pipe or spread a line of the room-temperature filling along the center of the salmon rectangle. Using the plastic wrap to guide you, carefully roll the salmon over the filling into a tight log. Twist the ends of the plastic wrap firmly to secure the roll. Repeat with the remaining salmon and filling.
For clean, neat slices, place the wrapped logs in the freezer for 1-2 hours to firm up. Once firm but not frozen solid, unwrap and slice each log into 1-inch thick pieces.

Storage

These salmon rolls are a perfect make-ahead appetizer, as they can be refrigerated for up to five days. For an elegant finish, garnish each roll with a dollop of caviar and a sprig of fresh dill just before serving. Enjoy!

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