Skip to main content

Confit Salmon with Pickled Beetroot Chevre Ravioli

Cooking time: 120

Cooking method: Stove top


  • 50g iodised table salt
  • 50g soft brown sugar
  • 2 lemons, 1 finely zested & juiced, 1 thin julienned zest (blanched), reserve juice until required
  • 240g NZ King salmon fillet
  • 300ml grapeseed oil
  • 1 large beetroot, peeled
  • 50ml chardonnay vinegar
  • 50g sugar
  • 10g iodised table salt
  • 3 black peppercorns
  • 10 coriander seeds
  • 1tsp horseradish sauce
  • 60g chevre (French goats cheese)
  • 2 radishes
  • micro herbs, bulls blood (beetroot sprouts)
  • Italian parsley

Cooking instructions

Curing the salmon

  1. Mix the salt, brown sugar & the fine zest from one of the lemon together & then rub on to both sides of the salmon fillet. Make sure all the salmon has the curing mixture rub on it.
  2. Place into a refrigerator & allow to cure for 1 hour.
  3. Remove from the chiller, wash the curing mixture off the salmon & pat dry with a paper towel or clean cloth.
  4. Cut the salmon into 12 even cubes

Confit salmon

  1. Choose a small pot that when you place the salmon into it, the oil will cover the salmon, test it if required.
  2. In the pot over a gentle heat, warm the grapeseed oil to 50°C (use a thermometer for this as it needs to be precise). Place the salmon cubes in the pot ensuring that they are covered with oil. The temperature will drop when you place the salmon in the oil; however you need to maintain 45°C for 5 minutes, then remove from the heat & allow to cool in the oil. Prior to serving remove from the oil & place on a paper towel to help drain the oil off.

Beetroot pickle 

  1. Using a Japanese mandolin or very sharp knife, thinly slice the beetroot into approx 1mm thick rounds, this recipe requires 8 consistent slices. Place the sliced beetroot into a heatproof bowl.
  2. In a small saucepan place the lemon juice, chardonnay vinegar, sugar, salt, black peppercorns, coriander seeds & 80ml water & bring to the boil.
  3. Pour the hot pickling liquid over the beetroot & allow to cool & pickle the beetroot for 3 hours. 

Beetroot chevre ravioli

  1. Mix the chevre with the horseradish in a small bowl.
  2. Drain the beetroot slices & discard the pickling liquid.
  3. Place 4 slices on a stainless work surface & place a tsp of cherve mix in the centre of each beetroot round. Lay the remaining 4 beetroot slices on top of the cherve mix. To cut even rounds use metal pastry cutters. To achieve the ravioli look use the blunt side of a 2-3cm cutter & gently drop the cutter around the cherve mix so that it seals around the mix, use some pressure to complete the seal. Complete by cutting a round with a 4-5cm cutter & discard the trim.

Complete the dish

  1. Thinly slice the radish to achieve 12 thin round slices. Arrange three cubes of salmon per service plate, place one beetroot ravioli per plate. Using the remaining chevre spoon even amounts on each plate.
  2. Garnish with lemon julienne, bulls blood micro-greens & Italian parsley sprigs.

Image and recipe courtesy Nurtured Seafood