Directions
- 1Peel and grate 3-4 raw beetroots.
- 2Add 400g sea salt, 250g caster sugar, zest of 1 lemon and 1 orange, 2tsp crushed pink peppercorns and coriander seeds, and chopped dill to the grated beetroots.
- 3Mix thoroughly.
- 4Place cling film on a surface and spread a base layer of the beet mixture.
- 5Place the salmon fillet on the beet mixture and spread the remaining mixture all over the salmon.
- 6Wrap tightly in plastic wrap, flip and poke wholes to allow curing and draining.
- 7Place in the fridge for at least 24 hours, preferably 48 hours.
- 8Remove, unwrap, wash and pat dry the salmon.
- 9Thinly slice the salmon.
- 10Plate up, adding baby courgettes, capers, pickled onions, fresh dill and cream cheese. Serve with crackers.
Ingredients
- 3 raw beetroots
- 400 g sea salt
- 250 g caster sugar
- 1 lemon
- 1 orange
- 2 tsp pink peppercorns
- 2 tsp coriander seeds
- 1 bunch dill
- 1 salmon fillet
- 1 baby courgettes
- 1 capers
- 1 pickled onions
- 1 cream cheese
- 1 crackers
Equipment
graterknifemortar and pestlebowlplastic wrapbaking pantongs
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