Beetroot Cured Salmon with Fennel & Apple Salad, Crème Fraiche & Trout Roe

Serves 12

This is a great way to utilise fresh salmon to create a light and aromatic dish. once cured it will last for about 10 days in the fridge in a clip lock box.

The trout roe should be available from a good fishmonger but salmon roe can be used instead.

The recipe will serve 12 but can be scaled down by using a half side of salmon.

Ingredients:

One 1.5kg side of fresh Scottish salmon, filleted, skinned and pin boned. (We use Loch Duart salmon at the Shooting Grounds)

For the cure:

330g of raw grated red beetroot

65ml smoked oil (we use Cotswold Gold)

1 bunch of tarragon

165g caster sugar

330g maldon Salt

1 tablespoons of coriander seeds

1 tablespoons of fennel seeds

One jar of trout roe

150g of good quality crème fraiche.

A few slice of rye bread

1 bulb of fennel

One Granny Smith apple

50ml extra virgin olive oil

A squeeze of lemon juice

A few sprigs of dill and coriander and some tempura batter (optional)

 Method

Start the salmon at least 24 hours before you would like to serve it.

Put all of the ingredients for the cure into a food processor and give them a quick blitz to bring it together.

Put the salmon onto a tray with half of the cure underneath and the other half packed on top. Cling film tightly and put into the fridge for 7 hours. Turn the fish and re pack the cure on top. Cling film again and return to the fridge for a further 7 hours or overnight.

Wash off the cure under cold running water and place the fish on a clean tea towel. Return to the fridge until you are ready to serve.

Slice the salmon across the width of the side, with a sharp fish knife. You should get a beautiful cross section of the beetroot tinged fillet. Place a few slices on the plate.

For the garnish:

Blitz the rye bread in a food processor. Fry in a little olive oil till crispy and season with a pinch of salt and pepper.

Thinly slice the fennel and apple. A mandolin will be best for this, and you will be able to get extremely thin slices. Dress with a little olive oil, lemon juice and salt.

Season the crème fraiche with salt and pepper, place a good spoon onto the plate, topping with some of the trout roe and rye crumb.

If garnishing with the tempura herbs, lightly coat and deep fry them at the last minute so they stay crispy.