{"id":62146,"date":"2016-11-25T11:45:02","date_gmt":"2016-11-25T09:45:02","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=62146"},"modified":"2017-05-15T14:39:03","modified_gmt":"2017-05-15T12:39:03","slug":"bereide-beet-en-jenewer-salm","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/bereide-beet-en-jenewer-salm\/","title":{"rendered":"Bereide beet-en-jenewer-salm"},"content":{"rendered":"<p><a href=\"https:\/\/www.facebook.com\/hendricksginsouthafrica\/?fref=ts\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-62338 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2016\/11\/E-card5-500x93.jpg\" alt=\"Hendrick's Gin rooi rose\" width=\"500\" height=\"93\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Genoeg vir 6<\/p>\n<p>Voorbereidingstyd: 30 minute plus marinering<\/p>\n<p>\u2022 500-600 g salm-fillet, met die vel<br \/>\n\u2022 2 e jenewerbessies<br \/>\n\u2022 \u00bd t swartpeperkorrels<br \/>\n\u2022 2 e seesout<br \/>\n\u2022 2 e suiker<br \/>\n\u2022 5 e <em>Hendrick\u2019s Gin<br \/>\n<\/em>\u2022 150 g rou beet, geskil en gerasper (dra rubberhandskoene!)<br \/>\n\u2022 3 e gerasperde peperwortel<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Vir die gepekelde komkommer<\/strong><br \/>\n\u2022 75 g strooisuiker<br \/>\n\u2022 1 \u00bd t seesout<br \/>\n\u2022 175 ml witwynasyn<br \/>\n\u2022 10 peperkorrels<br \/>\n\u2022 skil van \u00bd suurlemoen<br \/>\n\u2022 1 komkommer, geskil, ontpit en gesny<\/p>\n<p>&nbsp;<\/p>\n<p>1 Verwyder enige grate van die salm met \u2019n tangetjie. Berei \u2019n bakplaat met kleefplastiek en plaas die salm daarop, velkant onder.<\/p>\n<p>2 Breek die jenewer en peperkorrels in \u2019n stamper en vysel. Meng met die res van die bestanddele\u00a0en smeer die mengsel oor die salm. Draai kleefplastiek om en oor die bokant (\u2019n paar keer). Plaas nog \u2019n bakplaat bo-op en druk dit plat met blikkies. Verkoel vir ten minste 36 uur en verkieslik 3 dae.<\/p>\n<p>3 Verwyder die kleefplastiek vanaf die vis en krap die marinade af. Die salm sal teen hierdie stadium baie goed vries en vir 5 dae in die vrieskas vars bly.<\/p>\n<p>4 Vir die gepekelde komkommer: Los die suiker en sout oor \u2019n lae hitte op en voeg die witwynasyn, peperkorrels en suurlemoenskil by. Plaas eenkant om af te koel. Gooi die komkommer bo-oor, bedek en plaas in die vrieskas vir ten minste 1 uur of oornag.<\/p>\n<p>&nbsp;<\/p>\n<p>Vir ander geure, meng die volgende bestanddele, smeer dit oor die vis en bedek so bo beskryf.<\/p>\n<p><strong>Vir Bourbon-en-swartpeper-salm<br \/>\n<\/strong>\u2022 2 e swartpeperkorrels<br \/>\n\u2022 2 e seesout<br \/>\n\u2022 2 e suiker<br \/>\n\u2022 5 e Bourbon of whiskey<br \/>\n\u2022 5 e fyngekapte vars dille<\/p>\n<p><strong>Vir rysbier-en-sesam-salm<\/strong><br \/>\n\u2022 2 e koljandersaad<br \/>\n\u2022 2 e seesout<br \/>\n\u2022 2 e suiker<br \/>\n\u2022 5 e rysbier<br \/>\n\u2022 2 e wasabi-pasta<br \/>\n\u2022 5 e geroosterde sesamsade<\/p>\n<p>&nbsp;<\/p>\n<h4>#rooirosewenk<\/h4>\n<p>Om die salm te sny, benodig jy \u2019n behoorlike gerookte salm-mes (die moeite werd as jy gereeld met salm werk), of \u2019n fileermes vir vis. Maak seker die mes is vlymskerp en sny die salm in dun skyfies. Bedien die salm met sodabrood, komkommer en cr\u00e8me fra\u00eeche.<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\">Jy kan een van vier <em>Hendrick&#8217;s Gin Enchanter<\/em>-geskenkpakke ter waarde van nagenoeg R400 elk wen! <a href=\"https:\/\/novanews.co.za\/rooirose\/wen\/\" target=\"_blank\">Klik hier om in te skryf<\/a>.<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-62185 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2016\/11\/DECKosGift03deRR-316x600.jpg\" alt=\"Hendrick's Gin Enchanter\" width=\"205\" height=\"389\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maak jou eie bereide beet-en-jenewer-salm met \u2019n soetsuur geur en vier so \u2019n #OngewoneKersfees met Hendrick&#8217;s Gin.<\/p>\n","protected":false},"author":8,"featured_media":62210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6442,2946],"tags":[104,281,292,484],"class_list":["post-62146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kersfees","category-kos","tag-kersfees","tag-beet","tag-resepte","tag-salm"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bereide beet-en-jenewer-salm | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/bereide-beet-en-jenewer-salm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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