Servings
11
Prep time
Cook time
Recipe
Ingredients
- 250g whole beetroot, peeled & cooked
- 150g Murray River Salt Flakes
- 100g caster sugar
- 2 tsp fennel seeds
- 2 tsp peppercorns
- 1kg salmon fillet, skin on, pin boned
- 1 continental cucumber, shaved
- 1 green apple, shaved
- ½ red onion, shaved
- ½ fennel bulb, shaved
- 3 tsp apple-cider vinegar
- A few dill sprigs
- Drizzle extra-virgin olive oil (optional)
- Black bagels
- Cream cheese
Method
- Place cooled beetroot into a food processor bowl with salt, sugar, fennel and peppercorns and blitz until mixed.
- Spread half the curing mixture into a glass or ceramic dish that the salmon will fit into easily.
- Lay the salmon on top, skin side down. Cover with remaining curing mixture.
- Cover with plastic wrap and then weigh it down with a chopping board on which you put a few tins of food. Refrigerate for up to a week but not less than 48 hours.
- When ready to serve, remove the salmon from the cure and rinse under the tap. Pat dry with a paper towel. Slice the salmon into thin slices off the skin on an angle and place on a platter with the salad, bagels and cream cheese. Garnish with a few fennel fronds or fresh dill, or both.
- To make the salad, toss all ingredients in a bowl and allow to marinate for a few minutes. There is no need for salt as the salmon has plenty. Also, this will be a refreshing acidity hit for the creaminess of the salmon, so no need for the extra-virgin
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