Beetroot marinade, awesome color

Prepare the marinade in the small blender. Mix 1 raw, peeled beetroot, 1 teaspoon of wasabi, juice and zeste of 1 lemon, 1 table spoon of wild fennel, 1 teaspoon of dijon mustard and 2 table spoons of olive oil. Put the marinade in a small plastic bag and add 2 slices of salmon. Store in the fridge for at least 4h.

Boil 100 grams of mixed rice. Cool down. Chop 1 fresh red onion. Mix with the juice of 1 lemon. Allow to rest, to reduce the strong flavor of the onion. Add the rice, 100 grams of chopped sweet and sour pickles, fresh chopped wild fennel (or dill), finely chopped beetroot (1 large or 3 small). Mix everything and add pepper and salt.

Bake the fish.


Serve the beautiful colored fish with the rice salad, some green salad and some salted sour cream. Nice, nice. Thanks

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