Dazzling starter for special dinner
Step 1
Debone the raw salmon and cut off the fat.
Step 2
Peel and shred the beetroots.
Step 3
Place the raw piece of salmon on SAGA Cooking Paper and pour salt all over the fillet. Spread the shredded beetroots evenly on top of the fillet.
Step 4
Wrap the fillet in the Cooking Paper and place it in the fridge for a day.
Step 5
Unwrap the fish and remove the beetroot. Cut paperthing slices off the fillet and serve with the beetroot and pear salad with clovedressing.