Beetroot cured salmon, by Peter Biggs, head chef at Nathan Outlaw Seafood & Grill, St Enodoc hotel, Rock, Cornwall.
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INGREDIENTS
(Serves 10-12)
For the salmon
- 2 x medium sides salmon, trimmed and skinned, about 750g each
- 6 raw beetroots, about 500g
- 500g coarse sea salt
- 1kg caster sugar
- 10g fennel seeds
- 1 bunch tarragon
- 40ml honey
For the horseradish cream
- 250ml whipping cream
- 20g grated horseradish
- 1/2 lemon, juiced
- Salt to taste
For garnish
- Baby beetroot, boiled in salted water, marinated in shallots, thyme, garlic, balsamic and olive oil
- Red amaranth leaves
METHOD
Cure the salmon by blending the beetroot with the other ingredients until smooth textured. Cover the fish with mixture and refrigerate for 30 hours. Wash off marinade and pat dry. Make the horseradish cream by whipping cream until risen but still soft, then add the horseradish and lemon juice. Season to taste.
To serve, slice salmon, place on small oblong plate and garnish with baby beetroots and amaranth leaves.