Beetroot cured salmon and Apple Cider Vinegar slaw

This super easy recipe will wow everyone and give you an omega 3 boost - we promise it’s worth the wait!

INGREDIENTS

• 1 kg salmon (uncooked) a side works well or 2 x 500g pieces

• 250g beetroot cooked and peeled 

• 100g sea salt we love Halen Mon

• 70g golden caster or white sugar 

• 2 tsp lemon rind 

• 2 tsp dill or fennel seeds

• 2 tsp ground pepper

METHOD

Pre cook the beetroot and add this, salt sugar, lemon rind, dill or fennel, ground pepper into a blender and whiz until smooth.

Cut the salmon side in half and put the beetroot blend on top of the flesh.

Sandwich the fillets together skin on the outside and wrap tightly in lots of cling film. 

Now it goes in the fridge for 48 hours. 

Put it on a tray with a tray on top weighted down (bit of a balancing act and patience but it's so worth it)

When your salmon has cured in the fridge for 48 hours unwrap and wipe off the excess cure.

Find your sharpest knife and cut beautiful thin slices of the salmon. Sashimi chefs in the making here!

SLAW

• 1 large cucumber - sliced very thin (A mandolin slicer helps here but you can do it by hand )

• 3 eating apples skin on and thinly sliced 

• 1 large red onion thinly sliced thinly 

• 2 big spoons of  capers 

Put it in a bowl and add a good shake or salt stir in and set aside for half an hour. 

DRESSING

• Jones apple cider vinegar (any of the blends will work here) 

• 2 tsp honey we love Wainwrights 

• A good olive oil and a tablespoon of horseradish or dijon mustard 

Mix and season as needed 

Dress the salad and you’re good to go!