Marinated Salmon

with red beetroot

Marinated Salmon

  • 20 g salt
  • 20 g sugar
  • 70 ml Beets juice
  • 400 g salmon


Cut the salmon into slices, stir the remaining ingredients so that the salt and sugar dissolve and then pour all the ingredients into a 0.5L Gourmet Whip.


Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per the instructions. Screw on an iSi Professional Charger and let it rest for at least 30 minutes.

Then quickly de-aerate the iSi Gourmet Whip by pressing the lever.


iSi Tip

Get creative: other liquids, such as fish stock or herbs, can also be used instead of the beetroot juice.

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