Beetroot cured salmon with cucumber and apple salad

INGREDIENTS

• 250g cooked and peeled beetroot
• 175g coarse sea salt
• 1/2 cup (110g) caster sugar
• 3 tsp caraway seeds, crushed
• 3 tsp white peppercorns, crushed
• 1kg salmon fillet (skin on), pin-boned
• Mixed salad micro rocket, to serve

CUCUMBER AND APPLE SALAD

• 2 green apples, cut into batons
• 1 small red onion, sliced into rings
• 1 telegraph cucumber, thinly sliced
• 2 tbs apple cider vinegar
• 1 tbs extra virgin olive oil
• 2 tsp horseradish paste
• 1 tsp caster sugar
• 1/4 bunch dill, fronds picked

METHOD

1.To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor until smooth.

2.Spread half the curing mixture over the base of a glass or ceramic dish large enough to hold salmon. Add the salmon, skin-side down, and cover with remaining curing mixture. Cover with plastic wrap, then rest a smaller tray or chopping board on top of the salmon and weigh down with a few cans. Chill for 2 days to cure.

• For the salad, place all ingredients in a bowl and toss to combine.0%renuration 1:57

4.When ready to serve, remove salmon from dish, rinse under cold water and pat dry with paper towel. Using a sharp knife, thinly slice salmon on an angle, using the knife to release salmon from the skin.

5.Arrange salmon on a platter and serve with salad and micro rocket.