Name: Beetroot and vodka cured salmon
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram pin-boned skinless salmon fillet; 1/4 cup dill, chopped, plus extra sprigs to serve; 3 teaspoon caster sugar; 1/3 cup vodka; 1 small beetroot, cooked, peeled; toasted brioche, crème fraîche, to serve; Cucumber pickle; 2 cucumbers, seeded, thinly sliced; 2 tablespoon caster sugar; 2 tablespoon white vinegar

Ingredients

250 gram pin-boned skinless salmon fillet

1/4 cup dill, chopped, plus extra sprigs to serve

3 teaspoon caster sugar

1/3 cup vodka

1 small beetroot, cooked, peeled

toasted brioche, crème fraîche, to serve

Cucumber pickle

2 cucumbers, seeded, thinly sliced

2 tablespoon caster sugar

2 tablespoon white vinegar

Method

1.Rinse salmon in cold water and pat dry with paper towel.

2.Place salmon in a small bowl. Rub with combined dill and sugar to coat well. Pour vodka over. Cover with plastic wrap and chill 4 hours, turning twice.

3.Grate beetroot into same bowl and turn salmon to coat. Chill 6 hours, turning occasionally.

4.Wipe beetroot from salmon using paper towel. Cover and chill until ready to serve.

5.Prepare cucumber pickle; place cucumber in a bowl. In a saucepan, combine sugar and vinegar, stirring over a low heat until sugar dissolves. Pour over cucumber and cool to room temperature. Chill until ready to use.

6.Slice salmon into very thin slices. Spread brioche with crème fraîche and top with cucumber pickle and salmon. Serve topped with extra dill and season with black pepper to taste.

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Ingredients

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