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
To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor un l smooth.
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.
For the salad, place all ingredients in a bowl and toss to combine.
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.
Arrange salmon on a pla er and serve with salad, lavosh and micro rocket.