Salted cod on beetroot

How to present the salted cod in a fun and original way with Samurai and a pinch of creativity. Ideal as an appetizer or during an aperitif with friends.

 Difficulty: Medium
 Preparation time: 30 minutes

 Cooking time: 30 minutes
 Doses for: 4 people



Salted cod 450 g
Blueberry 1
Yellow pepper 1
Beetroot 1
Fennel 1/2
Lime 1/2
Oil, salt, pepper, thyme, mint, sesame, sugar q.s.
Trendy Drinking Straws
Love skewers


Cook the beetroot in boiling water for 15/20 minutes. Once ready, blend with oil, salt and pepper.

Clean the cod and marinate with salt, sugar, mint and thyme for 2/3 hours. Once marinated, cook sous-vide in a steam oven at 60° for 15 minutes.

Dice the pepper and sauté in a pan with oil and salt, keeping it crispy.



Pour the beetroot cream into a cocktail glass, decorating with blueberries, mint and finely chopped fennel flavoured with lime. Place the salted cod with a skewer on the glass.

Trendy Drinking Straws

Made of paper and two-toned

They enhance cocktails, fresh fruit and vegetable juice and smoothies. Their large diameter is designed also for drinks with a certain density. Made of paper, out of respecting for the environment. Two sizes: 24cm or 13cm

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