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Beetroot Cured Salmon Cricket Flour Wrap Recipe

This healthy and delicious cricket flour wrap is packed with hemp seed protein, sustainably sourced and environmentally-friendly proteins. It’s one of the products from the Rebel Bakehouse range, where their cricket flour is milled from plenty of sustainably farmed crickets. High in complete proteins, nutrients, vitamins and essential minerals, cricket flour tastes a little nutty and earthy. Already 2 billion people eat crickets every day, and hemp is one of the few sources of complete protein for plant-based eaters. They are packed with 19% protein, and high in amino acids and healthy fats of omega 3. 

Find them in the bread aisle of all good supermarkets around New Zealand. www.rebelbakehouse.co.nz

Beetroot Cured Salmon Cricket Flour Wrap Recipe

Makes four – plus leftovers

Ingredients

  • Beetroot cured salmon
  • 500g Fresh salmon
  • 1 Large beetroot
  • 60g Maldon sea salt
  • 60g White sugar
  • Handful of fresh dill
  • 40ml Vodka

Other components

  • ½ Cup pistachio nuts
  • 1 Small block of goat feta
  • Small portion of watermelon
  • 8 Yellow cherry tomato
  • 1 Large beetroot
  • 2 Radish
  • 2 Snack cucumber
  • 2 Cups roquette leaves
  • 1 Cos lettuce

Dressing

  • ½ Cup fresh orange juice
  • 2½ Tbsp balsamic vinegar
  • 1 tsp honey
  • 1/3 Cup olive oil

Method

Cure salmon – 2 to 3 days in advance

Remove skin and any bones from salmon. Grate beetroot and squeeze excess moisture out by wringing it in a tea towel or similar. In a bowl mix the drained beetroot, salt, sugar, dill and vodka. Lay out some cling wrap, put a layer of beetroot mix down and put the salmon fillet on top, then cover the salmon with the rest of the beetroot mix. Tightly cling wrap and then refrigerate – put a weight on top to press the salmon and keep pressure on it. Check each day and drain off excess moisture. After 3 days rinse off the beetroot mix, pat dry and cling wrap for use later.

Other components

Roast pistachio kernels at 180c for 4-5 minutes. Cut the beetroot into 1cm cubes and boil until tender – put aside to cool.  Cut the cherry tomatoes in half. Make about 20 watermelon balls. Thinly slice the radish and the cucumber. Slice the nice inner leaves of the cos lettuce and mix together with the roquette leaves (baby roquette is the best). Cut goat feta into small cubes or triangles.

Dressing

Put ingredients in a jar and shake well to combine – add extra juice/balsamic/oil to your preference.

‘Wrap Bowl’ method

Make a ‘Wrap Bowl’ – trim a wrap to the size of a side plate then either:

Deep fry using 2 wire strainers (both the same size and about the size of a small bowl/cup) placing the wrap into one of the strainers and then sandwiching the wrap by putting the other strainer on top – deep fry till golden and crispy.

Bake in the oven by placing the wrap in a small cake tin, or bowl and blind baking it until crispy.

To Wrap

For each wrap bowl, put some cos/roquette salad in the base, then fill up the wrap with the other ingredients being as artistic as possible. Place the thinly sliced salmon amongst your salad and when finished, lightly drizzle with some dressing.