Total Time 10 Minutes
Recipe Yields 10

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

INSTRUCTION

  1. To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor until 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 platter and serve with salad, lavosh and micro rocket.

 

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