:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/49fgY1tF0WdHq6cBJitI/28d90eb9c50c598da5d5e5fe6f7518.png "Smoked salmon with lightly caramelised beetroot")
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Smoked salmon with lightly caramelised beetroot
This is a unique and delicious dish that I often make when I have guests over for dinner. The combination of the smoked stremel salmon with the gently caramelized navet (turnips) is incredibly delicious and always a favorite. With a crispy side salad and a glass of dry white wine, it becomes a special taste experience.
Ingredients
- 4 Pieces Stremel salmon
- 500 Gram Navet
- 2 Tablespoon sugar
- 2 Tablespoon butter
- salt and pepper to taste
- Fresh dill to garnish
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Directions
To prepare the stremel salmon with caramelized navet recipe, start by peeling and cutting the navet into small pieces. Be careful not to make them too small, as they can easily fall apart during cooking.
Fry the navet in a pan with butter until golden brown. This usually takes about 10-15 minutes. One trick I have learned to ensure that the navet are browned evenly is to shake the pan every now and then.
As soon as the navet is golden brown, add the sugar and reduce the heat. Allow to caramelize, stirring constantly. It is important to be patient and not let the sugar burn.
While the navet is caramelizing, fry the salmon in a separate pan. The salmon should only be fried for a few minutes on each side until it is lightly browned and cooked through.
Season the stremel salmon with salt and pepper and garnish with fresh dill.
A delicious dish is ready! The smoked salmon offers a lovely smoky note that harmonizes perfectly with the sweet taste of the caramelized navet.
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