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Beetroot Citrus Cured Salmon

This recipe was created by Chef Brian Turner for the Taste at the Top of Town Festival

SAVE £3.30

recipe-beetrootcitruscuredsalmon

Easy Shopper Packs

Salmon Whole Side Fillet 1200g (2.640 lb)  x 2
Rapeseed Cold Pressed Oil 500ml  x 1
Lemons Verde - Organic Pack(3) (Pack(3)) x 1
Sussex Horseradish Sauce Item (Item) x 1
Apples: Braeburn Pack(4) (Pack(4)) x 1
Cornish Sea Salt 225g  x 1
Chives 25g Pack  x 1
Dill 25g Pack  x 1
Beetroot - Organic Bunch (Bunch) x 1

Individual Price £107.84

Pack Price £104.54

SAVE £3.30

Step By Step - Instructions

2 days in advance mix salt, sugar, beetroot, dill, zest, cognac and a couple of turns of a peppermill
Make sure salmon is trimmed of belly, skin off, no scales left on and pin boned
Lay one side, skin side down on aluminium foil
Sprinkle with salt mixture evenly and lay the other side on top, skin side up and seal the foil
Put in a tray in fridge for 2 days, turning frequently
When ready take out, wash off mixture, dry and wrap each side in Clingfilm
Meanwhile cut the apples and radishes into even sized thin batons
Mix horseradish and mustard, mix in lemon juice, then oil, parsley and season
Mix this with the salad
Lay salad down middle of plate
Put slices of salmon round the side
Drizzle dressing round the outside
Sprinkle pea shoots over the top of salad and serve

Full Ingredients List

4lb salmon filleted & pin boned
2tbsp sea salt
2tbsp caster sugar
2tbsp grated fresh beetroot
2tbsp chopped dill
Zest of 2 lemons
2tbsp cognac
Peppermill

2 crisp apples
10 radishes
1tsp horseradish sauce
1tsp Dijon mustard
Juice of 1 lemon
Rapeseed oil
1tbsp chopped chives
Salt & pepper

Recipe Infomation

Prep Time: 40 Minutes

Cooking Time: Minutes

Temp: On Hob

Level: Moderate

Serves: 6

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ONLY 6 LEFT

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Salmon Whole Side Fillet

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Radishes - Organic

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Rapeseed Cold Pressed Oil

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Lemons Verde - Organic

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Sussex Horseradish Sauce

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Apples: Braeburn

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Cornish Sea Salt

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Chives

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Dill

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Beetroot - Organic

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