Bruno Albouze Cured Salmon Rolls

Beet Cured Salmon Rolls

Yields36 ServingsPrep Time50 minsDifficultyIntermediateRating


Cream Cheese Filling
 500 g Beet cured salmon
 300 g Cream cheese, room temp
 60 g Heavy cream
 30 g Lemon confit or 2 lemon zest
 20 g Chives, chopped
 30 g Caviar
 Salt, pepper, dill to taste
Beet Cured Salmon Filet
 1200 g Scottish salmon fillet, pin bones removed
 500 g Sugar
 500 g Kosher salt
 1500 g Red beets, washed, unpeeled and shredded
 4 ea. orange zest
 A bunch of dill, chopped


Cream Cheese Filling

test 123 In a stand mixer fitted with the paddle attachment beat the cream cheese until smooth. Add the heavy cream. Swap the paddle with the whisk and beat to smooth. Transfer mixture to a clean bowl. Fold in minced chives and lemon confit. Season with salt and pepper. Set aside.
Slice out the cured salmon. Remove the brown layer (bloodline) as you go.
Line plastic wrap on your work surface. Overlap salmon slices to form a 14 inch (35cm) wide rectangle and about 3 inch (7.5cm) large. If too large divide into 2 batches as shown in the video. Pipe out the room temperature cream cheese filling and roll it out into a log. Twist both ends to seal. Repeat until done.
Before cutting each log into individual rolls, freeze logs a couple of hours to harden. Slice out into 1 inch (2.5cm) portions. Wrapped cured salmon logs can be refrigerated up to 5 days.
Garnish with a touch of caviar and dill right before serving. Enjoy!

Beet Cured Salmon Filet

Makes 3 days ahead.
Cut off the tip of the fish tail. Trim off excess fat and remove pin bones. Do not remove the skin.
Combine sugar and salt together. In a large shallow dish, coat the bottom with one-third of the salt mixture. Lay the salmon fillet skin side down. Spread orange zest all over the flesh of the fillet and coat it with a thick layer of the remaining salt mixture. Spread out the chopped dill and cover with the shredded red beets. Do not mix up beets with the salt mixture.
Wrap up and press down with a baking tray and lots of weight; 10 lb. (4.5kg) it’s fine!.. Refrigerate for 24 hours with the weight on the top during the all curing process.
Next, wear gloves, flip over the fish (flesh side down); the fillet must be soaking in the salt mixture which has turned into a red syrup. Wrap again, top with weight and refrigerate for 24 hours more.

After 48 hours total, the flesh of the salmon fillet should be firm to the touch; it is cured!. Discard liquid, dill and beets. Soak the cured fillet in cold water with the water still running until it is completely washed off and cleaned. Pat dry and store the cured salmon fillet vacuum packed to preserve freshness or in frozen bags; squeezing air out before sealing. Best to freeze a couple of days before slicing it; it will continue to cure improving its final texture. Thaw the cured salmon before using. Keep refrigerated for up to 2 weeks or keep frozen for months.

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