Photography by Darren Bester
Beetroot Cured Salmon
Yield: 10 as a main dish accompanied by sides
1.5kg side of Norwegian Salmon, boned & skin removed
4 Beetroots, grated
400g Caster Sugar
315g Coarse Sea Salt
2 Handfuls of fresh Dill, chopped
Zest of 3 Oranges
75g capers, chopped
Combine the beetroot, sugar, salt, dill, orange zest and capers in a bowl and stir to combine well. Line a baking dish or other dish suitable of holding your salmon comfortably, with cling wrap (but don’t tear off the cling wrap). Spread half of the beetroot mixture across the cling wrap, in the shape of the salmon, place the salmon on top of the mixture & cover with the remaining mixture, pressing it up against the sides to ensure all of the salmon is covered. Wrap tightly in the cling wrap a few times over to ensure its snug. Place a heavy pan or board on top of the salmon and place in the fridge for between 8 – 12 hours. Remove the cling wrap, rinse under cold running water, pat dry with carlton towel and either serve or refrigerate until required.
Cooks Notes: Don’t worry if your mixture becomes runny – just wrap up in the clingfilm as snug as possible. Be aware that over curing will result in a hard leathery exterior on your fish and it may become too salty so do not exceed the recommended curing hours.
Here’s the link to our Lunch Celebration Table, as featured on The Pretty Blog
With Summer rapidly approaching and the fear of ‘bearing all’ around the swimming pool re-emerging after hibernating all winter long, I decided it was time to start cutting out the carbs to slim down that stubborn waist line. I was inspired when I saw the beautiful candy-striped beetroots in the veg section at my trusty Mothership and this salad just evolved from there. I must say, I’m quite pleased with the end result … not only is it super healthy but its eye catchingly vibrant in colour, tasty and not so predicatlbe.
3 Candy-Striped Beetroots (washed & scrubbed, top & tailed)
1 Pack Baby Marrow (washed, top & tailed)
1 Pack Snap Peas (washed & halved)
2 or 3 Radishes (washed, top and tailed)
1 Generous Handful of Pomegranates
1 Generous Handful of Sunflower Seeds
1 or 2 Rounds of Feta Cheese (Goats Cheese or Buffalo Mozzarella Balls would also work well)
1 Pack Mung Bean Sprouts
1 Packet Rocket
Juice of 1 or 2 lemons
For the Lemon Zest Dressing:
30mls Olive Oil
15mls Balsamic Vinegar
Zest of 1 lemon, finely grated
10mls fresh lemon juice
Pinch Brown Sugar
2 Cloves Garlic, crushed and finely chopped
Sprinkle of salt & black pepper
Using a mandolin, carefully slice the candy beetroots into thin rounds and submerge in a bowl of lemon juice for 10 minutes. In the mean time, slice each baby marrow in halve lengthways and run down the mandolin creating thing strips, set aside. Now run the radishes along the mandolin, creating beautiful thin little rounds, place in a bowl of cold water until required.
Make the dressing by whisking all the ingredients together. Place rocket leaves on platter, coat with some of the dressing & toss. Remove beets from their lemon bath and scatter over the rocket, togther with the baby marrow slices,snap peas and radishes. Sprinkle over the pomegranates, feta & sunflower seeds. Give another good toss & garnish with Mung Beans. Either Pour over the remainder of the dressing just before serving or serve separately, along side the salad.