Beetroot-cured salmon with cucumber and apple salad

Ingrediënten

• 250 g cooked and peeled beetroot
• 175 g coarse sea salt
• 1/2 cup caster sugar — 110g
• 3 tsp caraway seeds — crushed
• 3 tsp white peppercorns — crushed
• 1 kg salmon fillet (skin on) — pin-boned
• Lavosh and 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

Materiaal

• food processor
• glass or ceramic dish
• plastic wrap

Bereiding

1. 1

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

2. 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.⏱ 2880 min

3. 3

   For the salad, place all ingredients in a bowl and toss to combine.

4. 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. 5

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