beetroot cured salmon

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

Dazzling Beetroot-Cured Salmon

salmon

caster sugar

horseradish

raw beetroot (about 250 grams/9 ounces), coarsely grated (no need to peel)

sea salt flakes

dill,

frisée, or oak leaf lettuce, leaves separated

beetroot, cooked, peeled and diced

shallots, finely chopped

olive oil

tub crème fraîche

lemon

tbsp horseradish

dill fronds, roughly chopped

Dazzling beetroot-cured salmon

Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.

Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.

To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Recipe video above. Too many cured salmon recipes are way too salty ot way too sweet! But once you know the right propotions, it&#039;s ridiculously simple to make and far cheaper than buying equivalent shop-bought versions.Gently flavoured with spices and a little vodka or gin, this a show-stopping, sophisticated-looking modern classic. Wonderful elegant canape or individually plated starter (fine dining favourite!), as part of an antipasto platter or cheeseboard, or just generally having in the fridge to nibble or use in sandwiches!1kg / 2 lb salmon will easily serve 16 people as a starter (slices are cut thinly)

Beetroot Cured Salmon (Gin or Vodka, Gravlax)

lb single piece of fresh salmon (, skin

salt

white sugar

tsp caraway seeds (, whole)

tsp white peppercorn (, whole)

coriander seeds (, whole)

tbsp vodka ((OK to omit, Note 5))

tsp black peppercorns (, whole)

tsp juniper berries (, whole)

tbsp gin ((OK to omit, Note 5))

sour cream

horseradish (fresh), finely grated ((Note 6))

tsp salt

dill

cucumbers ((Lebanese not the long English/Telegraph ones))

tbsp red or white wine vinegar

tsp dill (, roughly chopped)

bread

capers ((some for garnish, some for assembling bites))

oil ((vegetable, canola))

Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.

Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).

Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.

48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).

Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.

Recommended – rest overnight: If time permits, place washed and dried salmon in an airtight container and refrigerate overnight. This allows the salt to redistribute more evenly throughout the salmon. (Note 4)

Horseradish cream: Mix ingredients together until smooth.

Cucumber Ribbons: Use a potato peeler to make long thing ribbons lengthwise down the cucumber. Toss with vinegar and salt, set aside for 10 minutes. Drain liquid, toss with dill, transfer to serving dish.

Fried crispy capers: Heat oil in a small pan to 190°C/375°F. Fry capers for 30 sec/1 min until crisp. Drain on paper towels and cool.

Crispy bread: Brush bread lightly on each side with olive oil, then bake in a 180°C/350°F oven for 8 minutes, turning halfway, until crisp.

Plating: Place uncut salmon on a serving platter (one you can cut on). Scatter salmon with crispy capers and fresh dill. Place crispy bread and horseradish cream on the side, along with fresh lemon if using.

To serve: Cut thin slices down to the skin (but not through it). Pivot the knife blade so it&#039;s almost parallel to the skin and cut the each slice carefully away from the skin (you cannot eat the skin). Smear crispy bread with horseradish cream, top with salmon, a few capers, and sprig of fresh dill. Devour!

Serving:

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