Beetroot Cured Salmon

Cooking time: 1hrs

SERVES: 6

Ingredients

-1 side of Alaska Wild Salmon.

-1 Big Beetroot peeled. 

-50g Salt.

-50g Sugar.

-2g White Pepper.

-1 Orange.

-1 Lemon.

-50g strong horseradish sauce.

-100g creme Fraîche.

-pinch of Salt & Cracked Pepper.

-Radish’s. Of your choice.

-Summer Leafs. Of your choice.

-10g Dill. 

-5g Mint. 

-30g Extra Virgin Olive Oil. 

-Crusty Brown Bread. 

Method

-Skin your salmon and set aside. Grate your peeled beetroot and mix with your salt, sugar, white pepper and the zest of the orange and lemon .

-squeeze the juice of the orange and lemon into a separate bowl. Whisk with extra virgin olive oil, salt and pepper. set aside as a dressing.

-Cover your salmon in the beetroot, marinade wrap in clingfilm and sit in the fridge for 24 hours.

-Wash your salmon off in ice water then thinly slice and arrange on the plate. Ice your radishes and summer leaves then dress and arrange on top of the salmon.

-Mix together your horseradish, crème fraîche and a good pinch of salt and pepper. Serve on the side with a big bowl of crusty brown bread. Enjoy.