Beetroot cured Salmon with cucumber and apple salad

April 2021

INGREDIENTS

250g cooked and peeled beetroot 175g coarse sea salt
1/2 cup (110g) caster sugar

3 tsp caraway seeds, crushed
3 tsp white peppercorns, crushed 1kg salmon fillet (skin on), pin‐boned Lavosh and micro rocket, to serve

Cucumber and apple salad
2 green apples, cut into batons

1 small red onion, sliced into rings 1 telegraph cucumber, thinly sliced 2 tbs apple cider vinegar
1 tbs extra virgin olive oil

2 tsp horseradish paste
1 tsp caster sugar
1/4 bunch dill, fronds picked 

METHOD

  1. To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor un l smooth.

  2. Spread half the curing mixture over the base of a glass or ceramic dish large enough to hold salmon. Add the salmon, skin‐side down, and cover with remaining curing mixture. Cover with plastic wrap, then rest a smaller tray or chopping board on top of the salmon and weigh down with a few cans. Chill for 2 days to cure.

  3. For the salad, place all ingredients in a bowl and toss to combine.

  4. When ready to serve, remove salmon from dish, rinse under cold water and pat dry with paper towel.

    Using a sharp knife, thinly slice salmon on an angle, using the knife to release salmon from the skin.

  5. Arrange salmon on a pla er and serve with salad, lavosh and micro rocket.