Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
Soften gelatin in 1/2 cup cold water in saucepan.
Heat, stirring over low heat until gelatin dissolves.
Add enough water to beet juice to make 1 1/2 cups liquid.
Add salt and onion; chill until partially set.
Stir in beets and celery; put in mold and serve on lettuce leaf.
Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.
Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.
00\u00b0F. Tightly wrap the beet in aluminium foil, place on
ightly golden. Set aside.
SALAD: In large bowl, gently toss
Place the beets, apple, onion, creme fraiche, beet juice, salt and pepper in a bowl and mix together gently with a spoon until well combined.
Lightly butter the bread slice and place the salad greens on it.
Top with the beet salad.
Place the sliced meatballs on top of the beet salad.
Serve immediately, with a knife and fork.
Mix all of the ingredients for the salad in a salad bowl. Blend all of the dressing ingredients except the whipping cream. Stir the dressing into the salt. Whip the cream and gently fold into the salad. Garnish with the chopped or grated egg yolk.
ogether, then add to the salad, tossing gently to coat.
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
Dissolve the lime jello in the boiling water in a saucepan.
Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
Chill until slightly thickened to the consistency of egg whites.
Fold in the diced beets and celery.
Place into a large salad mold or into 8 individual molds.
Chill for 2 hours or until set.
Unmold to serve and top with a dollop of sour cream on each serving.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Toss meats with onion.
Whisk together the oil, vinegar, pepper and parsley; stir in the sour cream.
Combine the meats with dressing and garnish with egg and beet slices.
Dissolve jello in hot water.
Add remaining ingredients.
Mold and refrigerate.
Drain beets, reserving liquid. Place beets in food processor; process until pureed. Combine reserved beet liquid, vinegar and onion in saucepan and bring to a boil. Dissolve jello and sugar in boiling liquid. Remove from heat. Stir in beet puree and horseradish. Pour mixture into lightly greased 8-inch square pan. Chill until firm. Cut in squares and serve on lettuce. Garnish with a dollop of mayonnaise and a sprig of parsley. Serves 8 to 10.
old.
Cut the sliced beet into julienne strips.
In
Mix all salad dressing ingredients in a large bowl.
Toss remaining ingredients into the large bowl with dressing, toss to coat.
Chill for at least 1 hour overnight is best.
Top with sliced egg and sprinkle paprika.
eaten stiff and colored with pickled beet juice.
When the last pickled beet has been consumed from 2 or 3 jars, keep the pickling liquid.
Hard boil 1/2 dozen eggs.
Peel the eggs and place them in the beet pickle solution.
Close the jars and refrigerate for 48 hours.
The resulting pickled eggs will be a real taste treat.
Combine all ingredients and 2/3 cup pickled beet liquid. Chill at least 4 hours or overnight.
Serve on lettuce.
Makes 6 servings.