Beetroot Cured Salmon Salad
Ingredients
- 250g cooked and peeled beetroot
- 140g sea salt
- 1/2 cup caster sugar
- 3 tsp caraway seeds
- 2 tsp black peppercorns
- 1kg salmon fillet, skin on
- 2 green apples
- 1 small red onion
- 1 cucumber
- 2 tbsp extra-virgin olive oil
- 1/4 cup dill
- 1/2 lemon
- dill and micro herbs, to serve
Preparation
To make the curing mixture, combine the beetroot, salt, sugar, caraway seeds and pepper in a food processor and whiz until smooth.
Stretch 2 large sheets of cling wrap over a flat surface and spoon over half the cure. Lay salmon on top, skin side down. Pour over remaining cure and spread evenly over salmon. Cover salmon tightly with the wrap.
Place wrapped salmon on a chopping board and rest another chopping board on top. Weigh down with something heavy and place in the fridge for 2 days to cure.
For the salad, prepare just prior to serving. Add apples, red onion, cucumber, oil, dill and lemon juice to a bowl and toss to combine.
When ready to serve, remove salmon from wrap and rinse under cold water. Pat dry with paper towel.
Thinly slice the salmon on an angle and serve with salad, dill and micro herbs.