BEETROOT CURED SALMON

METHOD

Step 1

Mix all ingredients for the cure mix in a large bowl.

Step 2

Place clingfilm on base of large tray. Place half the cure mix on the base.

Step 3

Lay the salmon fillet on top. Cover with the remaining cure mix.

Step 4

Wrap in clingfilm and place in fridge for 12 hours.

Step 5

Remove and rinse.

Step 6

Combine all ingredients and 1 litre water in a saucepan over medium heat. Simmer for 1 hour until beetroots are tender.

Step 7

Remove beetroots from liquid and peel. Cut into wedges and return to liquid until ready to serve.

Step 8

Finely slice salmon and serve with pickled beetroot and crusty baguette.

Ingredients:

• 1kg side Tassal Salmon side, skin off, pin boned
• sourdough baguette
• toasted, to serve
• microherbs to garnish
• cure mix
  • 250g caster sugar
  • 250g salt
  • 450g beetroot, grated
  • 15g dill, chopped
  • 50ml gin
• pickled beetroot
  • 1 bunch heirloom beetroots
  • 500ml white wine vinegar
  • 220g caster sugar
  • 1 bayleaf
  • 1 star anise
  • 3 allspice