Beetroot-cured salmon

Here is the recipe for Beetroot-cured salmon

INGREDIENTS

1. 250g (8¾oz) flaky salt


2. 190g (6¾oz) caster sugar


3. 2 dried bay leaves


4. 30g (1oz) fresh dill, chopped


5. 15 twists of cracked black pepper


6. 300g (10½oz) raw beetroots


7. 600g (1lb 5¼oz) salmon fillet


8. 1 tbsp horseradish sauce


9. 1 tsp red-wine vinegar


10. 1 tsp honey


11. A pinch each of salt and pepper


12. 2 tbsps olive oil


13. 2 fennel heads


14. 3 carrots


15. 2 green apples


16. Watercress Crispbread

METHODS

1. In a large bowl, mix the flaky salt, sugar, crumbled bay leaves, half the dill and black pepper.


2. Rinse the beetroots then roughly grate, including the skin, into the salt and sugar cure. Combine well.


3. Dab the salmon dry and gently run your fingers up and down to check there are no pin bones left. Remove the bones with tweezers if needed.


4. Take a baking tin or container just bigger than the salmon fillet and line with a piece of clingfilm overlapping the edges.


5. Place ¹/³ of the beetroot cure into the container and press flat.


6. Put the salmon fillet, skin side down, on the cure then top with remaining cure.


7. Wrap tightly with clingfilm and place another container on top. Weigh down with a couple of tins and place in the fridge for 24 hours.


8. Carefully unwrap the salmon (there will be lots of liquid), gently rinse under cold water and dab dry with kitchen towel.


9. In a large bowl, mix the horseradish sauce, vinegar, honey, salt and pepper. Pour in the olive oil, slowly whisking continuously until emulsified.


10. Remove the outer leaves and stalks of the fennel. Finely slice on a food processor or mandolin and mix into the dressing.


11. Peel and julienne the carrot and apple then mix with the dressing and remaining dill.


12. Serve on a platter with the thinly sliced cured salmon, watercress and crispbreads.

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