Ingredients

The following ingredients have 10 Servings
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Instruction

  • <p>Put the cooked beetroot, sea salt, sugar, caraway seeds and white pepper into a blender and blitz to a purée.</p> <p>Smear the cure all over the salmon flesh and sandwich the fillets together with the skin-side outermost. Wrap in 2 or 3 layers of clingfilm and lift on to a shallow tray.<br /> Rest a smaller tray or chopping board on top and weigh it down with tins or weights. Refrigerate for 2 days, turning the fish every 12 hours.</p> <p>When ready to serve, discard any excess cure from the salmon. Slice as you would smoked salmon: across the fillet in thin slices with the knife at an angle, then close to the skin to release the flesh. Arrange on a serving plate.</p> <p>For the salad, using a mandolin or a very sharp knife, slice the apple, red onion and cucumber into wafer-thin slices and put in a bowl. Combine the cider vinegar, oil, horseradish cream, salt and sugar to make a dressing and pour over the salad. Toss well. Dress with the dill. Serve alongside the salmon.</p>