This salmon not only tastes amazing, it’s also stunning as any party centrepiece! Oh and it’s super easy too!
show allshow less
Ingredients
Method
Ingredients
Half a side of salmon, skin-on and pinboned
400g raw beetroot, peeled and cubed
2 tsp Bart fennel seeds
2 tsp Bart drill
2 tsp Bart white peppercorns
1 tsp Bart carraway seeds
400g coarse sea salt
200g caster sugar
To serve:
Fresh dill
Crackers
Cream cheese
Lemon
Black pepper
show allshow less
Method
In a food processor, blend the beetroot, fennel seeds, dill, white peppercorns, carraway seeds, salt and sugar together, to make a smooth paste.
Pour a little of the cure into a large dish, then place the salmon skin side down on top. Then pour in the rest of the cure, covering the salmon. Cover with clingfilm and leave in the fridge for 12 hours. Then turn the salmon over and cure for at least another 24 hours.
When the salmon has cured, tip away the cure and wash the fish under cold water. Then pat dry with kitchen paper.
Using a very sharp knife, finely slice the salmon, cutting at an angle along the body.
To serve, garnish with dish and enjoy on crackers with cream cheese, some cracked black pepper and a squeeze of lemon.