Ingredients:
• 1x side of Salmon (approximately 800g)
• 3 large raw beetroot, peeled and roughly chopped
• Zest of 1 orange
• Zest of 1 lemon
• 3 juniper berries
• Handful of dill, roughly chopped
• 6 tbsp Maldon salt
• 1 tbsp horseradish sauce
• 200g golden caster sugar
Method:
1. In a food processor blitz together the beetroot, orange zest, lemon zest and juniper berries. Pulse until it resembles a smooth paste. Tip into a large bowl and then mix with the dill, Maldon Salt, horseradish sauce, and golden caster sugar.
2. Place the salmon, flesh side up, in a baking dish which comfortably fits it, and then spoon and press the beetroot cure on to the fish. Press and pack it in firmly and make sure it is covered all over. Then tightly wrap the tray in cling film and place in the fridge for 2 – 3 days.
3. Once a couple of days have passed and it’s time to serve the salmon, remove it from the fridge and wash the cure off. Then place on a board and use a sharp knife to thinly slice. Serve the salmon with the fennel salad, lemon wedges, slices of soda bread and caper berries.
This will be an excellent dish for Christmas feasting, we feel.
