The ultimate make-ahead dish! Not only is it striking to look at, but all the hard work is done for you overnight as the fish cures– leaving it buttery and beautifully stained with blushing beets.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 400g side of salmon, bones removed
- 45g caster sugar
- 45g coarse sea salt
- Juice and zest of 1 orange
- 2 shots of gin (optional)
- 1 lemon, juiced
- 3-4 raw beetroots, grated
- 30ml Maldon sea salt
- Kale or swiss chard, tough stalks removed
- Canola oil, for frying
- 1 Nori seaweed sheet, shredded
- 120g Crème fraiche
- Fennel fronds, to garnish
- Sliced candy-striped beets, to serve (optional)
- Golden turmeric sauerkraut, to serve (optional)
-
Method
-
1Lay the salmon skin-side down in a large Le Creuset Stoneware 32cm Heritage Rectangular Dish. Make a cure by combining together the caster sugar, coarse sea salt, orange juice and zest, gin (if using), lemon juice and grated beetroot (set 1 tablespoon of beetroot aside). Spread the cure mixture evenly over the fish, rubbing in well with your hands.
-
2Cover the fish with clingfilm, top with a smaller dish and weigh down with a heavy weight. Chill overnight in the fridge.
-
3Make the beetroot salt by mixing the reserved tablespoon of grated beetroot, mix into the Maldon salt. Spread out thinly onto a Le Creuset baking tray and dry out in an oven (set to 100°C/ Fan 80°C/ Gas Mark ¼) for a couple of hours.
-
4Scrape the marinade off the salmon and carefully wipe off the excess with a wet tea towel. Using a very sharp knife, thinly slice the fish away from the skin (discard the skin).
-
5Just before serving, make kale chips by frying off pieces of kale in a little oil in a frying pan until crisp. Then fry the shredded nori.
-
6Arrange a few slices of cured salmon on Le Creuset Botanique Collection Appetizer Plates with dollops of crème fraiche. Scatter over the kale chips and crispy nori. Garnish with sliced beetroot and fennel fronds and serve with beetroot salt and sauerkraut on the side.
-
7To make the sliced candy-striped beets:
-
8Thinly slice the beets using a mandolin or sharp knife. Alternatively, radish or regular beets can be used as well.
-
9To make the golden turmeric sauerkraut:
-
10Mix a dusting of turmeric through store-bought sauerkraut until the colour changes.
