Our Beetroot Cured Salmon is the perfect opener for any dinner party. Although simple, it oozes elegance from look to taste.
For the Salmon
1 Side of Organic Scottish Salmon (pin-boned & skin-on)
2 Bunches of Dill
Zest of 1 Lemon
1 Raw Beetroot, Grated
For the Salad
2 Fennel Bulbs
2 Braeburn Apples
4 Sprigs Parsley
1 tbsp Olive Oil
Rape Seed Oil
Mix the salt, sugar, 1 bunch of dill, lemon zest and beetroot together.
Cover the side of salmon with the salt mixture, cover with cling film and place in the fridge to cure for 48 hours.
Take the salmon out of the fridge and wash thoroughly with cold water. Chop the remaining bunch of dill and sprinkle over the salmon. Put back into the fridge until ready to serve.
Thinly shave the fennel and add to a bowl with a sprinkle of salt to soften.
Julienne the apples and finely chop the parsley.
Discard any liquid from the fennel and add in the apple and parsley. Mix together and dress with the lemon and olive oil.
To plate the dish, thinly slice the salmon width ways and ribbon 3 slices onto the plate. Add a small handful of the salad and garnish with edible flowers and a drizzle of rape seed oil.