Cured Salmon with Chef Feeley – Eden Restaurant, Rehoboth Beach, Del.

Chef Feeley, from Eden Restaurant in Rehoboth Beach, Del., cooked cured salmon with Jimmy and Lisa.

Beet-Stained Salmon Gravlax

Ingredients:

• Wild salmon
• 1 cup salt
• 1 cup sugar
• Orange zest
• 1 T. fresh dill, chopped
• 4 cups beetroot, peeled

Celeriac Remoulade

Ingredients: 

• 3 cups celeriac
• 1/2 cup mayo
• 1/4 cup grain mustard
• Salt & fresh cracked pepper
• Squeeze of lemon juice

Beetroot Puree & Jelly

Ingredients:

• 2 cups whole beetroot
• 1.3 cup malt vinegar
• Salt & fresh cracked pepper
• 1/5 g. Agar Agar