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BEETROOT CURED SALMON

Serves 4

INGREDIENTS


Salmon

  • 1/2 side of salmon

  • 500g of raw beetroot

  • 3g of fennel seeds

  • 1/2 bunch of tarragon

  • 250g of caster sugar

  • 500g of sea salt


Beetroot

  • 500g of raw beetroot

  • 25ml of white wine vinegar

  • 1 banana shallot

  • 1 garlic clove

  • 100ml of olive oil

  • sea salt

  • pepper


Root Vegetable Remoulade

  • 1 carrot

  • 1/2 celeriac

  • 1 parsnip

  • 1 raw beetroot

  • 1 shallot

  • 1 tsp chives, chopped

  • 1/2 lemon, juiced

  • Cornish sea salt

  • 100g mayonnaise 


Smoked Salmon Pate

  • 150g of smoked salmon

  • 1/2 lemon, juiced

  • 50g of natural yoghurt

  • 50g of cream cheese

  • Cornish sea salt

  • pepper


Thyme Crackers

  • 350g of plain flour

  • 1 tsp Cornish sea salt

  • 5 sprigs of fresh thyme

  • 3 tsp baking powder

  • 90g of unsalted butter, cold

  • 140ml of water, cold


METHOD

  1. To make the salmon, peel the beetroot and cut into 3cm cubes. Blend the beetroot, fennel seeds, tarragon, sugar and sea salt in a food processor to make the cure

  2. bone and trim the salmon, lay it onto a large tray and pour the cure over. Cover with cling film then leave in the fridge for 10 hours. Turn the salmon over and cure for another 20 hours 

  3. Tip away the juices, wash off the cure and pat the salmon dry. At this stage your salmon is ready to eat, but you should chill until needed

  4. To make the thyme crackers, finely chop the thyme and dice the butter. Combine the remaining ingredients in a mixer until it forms a dough. Divide into 6 balls. Cover in cling film and chill for 1 hour 

  5. Roll the dough through a pasta machine, starting at the widest setting and working it down to setting 2. Cut into long, thin triangles, and put on a non-stick baking sheet

  6. Bake in a preheated oven at 180°C for 12 minutes. Cool and store in an airtight container

  7. To make the beetroot, wash the beetroot, cover with water in a pan, add a pinch of salt and a dash of vinegar

  8. Bring to a simmer and cook until the beetroot is soft but not breaking up, which should take about 45 minutes. Leave to cool in the water

  9. Peel the beetroot, dice into 1/2 cm cubes and put in a bowl. Finely chop the shallot and garlic, add to the bowl, season and add a dash of vinegar. Cover with olive oil 

  10. For the root vegetable salad, peel and finely chop the carrot, celeriac, parsnip and beetroot. Finely slice the shallot

  11. Combine all the ingredients in a bowl, including the chopped chives. Add enough mayonnaise to bind and season with Cornish sea salt

  12. For the smoked salmon pâté, remove the skin and bones from the smoked salmon. Blend with the lemon juice in a food processor for 1 minute

  13. Scrape down the side of the bowl, add the yogurt and cream cheese and blend for 2 minutes 

  14. Adjust the seasoning with salt, pepper and lemon juice. Transfer to a bowl and chill until required

  15. Finely slice the salmon and fan across each plate. Scatter the diced beetroot over the salmon, and place a quenelle of the salmon pâté on top

  16. In a side bowl, arrange a small heap of slaw, and finish with the thyme biscuits