Ingredients
Ginger dressing
Method
1.To make pickled beetroot, combine beetroot, brown sugar and sea salt in a bowl. Stand 1 1/2 hours, to marinate. Strain and discard juice. Stir in rice wine vinegar.
2.Meanwhile, using tweezers, remove pin-bones from salmon fillet. Wrap in plastic wrap. Freeze for 1 hour, until firm.
3.To make ginger dressing: combine all ingredients in a small bowl. Set aside.
4.Using a very sharp knife, slice salmon fillet across grain as thinly as possible, placing each slice on a serving platter as you go. Top salmon with pickled beetroot, ginger dressing and baby herbs. Serve.
For a professional-looking presentation, use a mandoline to finely slice the beetroot, then use a sharp knife to cut into thin matchsticks. Alternatively, you could finely grate the beetroot.
Note