Beetroot salmon with cream cheese horseradish quesadilla

Name: Beetroot salmon with cream cheese horseradish quesadilla
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 400 g beetroot; 425 g Sugar; 750 g coarse sea salt; 2 TEASPOONS black peppercorns; 7-10 Tbsp grated peel of 2 organic oranges; 1 (approx. 1.25 kg, on the skin) Salmon page; 8 Stem(s) Parsley; 40 g Horseradish root; 300 g Double cream cream cheese; 7-10 Tbsp Salt; 2 packs (20 cm Ø) Wheat cakes; 1 TEASPOON Butter; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

400 g beetroot
425 g Sugar
750 g coarse sea salt
2 TEASPOONS black peppercorns
7-10 Tbsp grated peel of 2 organic oranges
1 (approx. 1.25 kg, on the skin) Salmon page
8 Stem(s) Parsley
40 g Horseradish root
300 g Double cream cream cheese
7-10 Tbsp Salt
2 packs (20 cm Ø) Wheat cakes
1 TEASPOON Butter
7-10 Tbsp Cling film

Directions

1
For the marinade, peel, wash and finely grate the beetroot. Mix sugar, salt and peppercorns. Add beetroot and orange peel and mix well.
2
Clean the salmon, removing any bones with tweezers. Lay the foil 3-4 times on top of each other (double the length of the grease pan). Put salmon in a small fat pan (must fit in the refrigerator), cover with half of the marinade and press on.
3
Place the remaining stain on one half of the film. Place the fish with the skin side on top. Cover with the remaining foil and fold in firmly. Put it back into the fat pan, cover with a board and coat it
4
B. Canned products or milk cartons). Keep cold for about 2 days. Wrap the salmon out of the foil. Remove the pickle from the fish.
5
Wash parsley, shake dry and chop finely. Peel horseradish, wash thoroughly and grate finely. Mix cream cheese, horseradish and parsley, up to 1 teaspoon for sprinkling. Season to taste with salt and pepper.
6
Spread 6 flat cakes on one side with the horseradish cream cheese. Place one pancake directly on top of the cream and press together gently.
7
Brush one pan after the other very thinly with butter, warm it up at medium heat and bake one pancake at a time in it, turning it until golden brown. Fry the remaining pancakes in the same way. Remove from the pan. Cut the salmon into wafer-thin slices.
8
Cut the flat cake into cake pieces. Arrange the salmon slices and flat cake corners sprinkled with parsley on a large plate. Always add salmon and flat cakes.