FOOD + DRINK
BEETROOT, ORANGE & FENNEL SEED CURED SALMON
Serves: 8- 10 as a starter
Ingredients:
• 1 side of salmon( about 1- 1.2 kg), skin on, pin bones removed
• 4 medium raw beetroot, peeled and grated
• 4 oranges, zest and juice
• 4 tbsp fennel seeds, lightly toasted and crushed
• 200g sea salt( coarse, not table salt)
• 200g caster sugar( or golden granulated for more depth of flavour)
• 1 small bunch dill, roughly chopped
Method:
1. In a bowl, combine the grated beetroot, orange zest and juice, crushed fennel seeds, salt, sugar, dill and black pepper.
2. Mix well until the beetroot is fully coated and the mixture is vibrant and fragrant.
3. Lay a large sheet of cling film or baking parchment on a tray. Place the salmon skin-side down. Pat it dry with kitchen paper.
4. Spread the beetroot mixture evenly over the salmon flesh, pressing gently to ensure full coverage.
5. Wrap tightly in cling film, then place another tray or board on top with a weight( like tins or a cast iron pan).
6. Refrigerate for 48- 72 hours, depending on how firm and cured you like it( 48 hours for a gentler cure, 72 for more intensity).
7. Halfway through, turn the salmon over and rewrap.
8. After curing, unwrap the salmon and scrape off most of the beetroot mixture.
9. Rinse lightly under cold and pat dry.
10. With a sharp knife, slice thinly at an angle, leaving the skin behind.
TOP TIP: We serve our cured salmon dish with watercress emulsion, buckthorn gel, seaweed powder, iced fennel salad and intense dill oil.
128 • www. insidekent. co. uk