Entertaining Entrees

Beetroot cured salmon with cucumber and apple salad

Name: Beetroot cured salmon with cucumber and apple salad
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 250g cooked and peeled beetroot; 175g coarse sea salt; 1/2 cup (110g) caster sugar; 3 tsp caraway seeds, crushed; 3 tsp white peppercorns, crushed; 1kg salmon fillet (skin on), pin-boned; Lavosh and micro rocket, to serve; 2 green apples, cut into batons; 1 small red onion, sliced into rings; 1 telegraph cucumber, thinly sliced; 2 tbs apple cider vinegar; 1 tbs extra virgin olive oil; 2 tsp horseradish paste; 1 tsp caster sugar; 1/4 bunch dill, fronds picked

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Beetroot-cured salmon with cucumber and apple salad

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by Rick Stein

Chef, author, TV presenter

Dec 18, 2016

A healthy starter that will suit the summer months.

250g cooked and peeled beetroot
175g coarse sea salt
1/2 cup (110g) caster sugar
3 tsp caraway seeds, crushed
3 tsp white peppercorns, crushed
1kg salmon fillet (skin on), pin-boned
Lavosh and micro rocket, to serve

Cucumber and apple salad

2 green apples, cut into batons
1 small red onion, sliced into rings
1 telegraph cucumber, thinly sliced
2 tbs apple cider vinegar
1 tbs extra virgin olive oil
2 tsp horseradish paste
1 tsp caster sugar
1/4 bunch dill, fronds picked

Method

1.

To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor until smooth.
2.

Spread half the curing mixture over the base of a glass or ceramic dish large enough to hold salmon. Add the salmon, skin-side down, and cover with remaining curing mixture. Cover with plastic wrap, then rest a smaller tray or chopping board on top of the salmon and weigh down with a few cans. Chill for 2 days to cure.
3.

For the salad, place all ingredients in a bowl and toss to combine.
4.

When ready to serve, remove salmon from dish, rinse under cold water and pat dry with paper towel. Using a sharp knife, thinly slice salmon on an angle, using the knife to release salmon from the skin.
5.

Arrange salmon on a platter and serve with salad, lavosh and micro rocket.