BEETROOT-CURED SALMON WITH ROOT VEGETABLE SLAW

PREP + COOK TIME 1 HOUR (+ OVERNIGHT REFRIGERATION) SERVES 4

You will need to start this recipe the day before. 1 large beetroot (200g),

grated coarsely

1 cup (220g) unrefined sugar

(see tips, overleaf)

½ cup (150g) rock salt

2 teaspoons coriander seeds,

toasted, crushed

600g skinless boneless salmon fillet

PICKLED BEETROOT

1 large beetroot (200g)

1 tablespoon raspberry vinegar 1 teaspoon unrefined sugar (see tips) ¼ teaspoon sea salt flakes ROOT VEGETABLE SLAW

1/3 cup (95g) greek-style natural

yoghurt

1 tablespoon lemon juice 2 teaspoons prepared horseradish 1 medium carrot (120g), cut into

long, thin strips

½ small celeriac (225g), cut into

long, thin strips

1 medium parsnip (250g), cut into

long, thin strips

1 medium fennel bulb (300g), sliced

thinly, fronds reserved

1 Line a large dish (big enough to fit salmon fillet) with two layers of plastic wrap, overlapping slightly, and extending over the sides enough to enclose salmon.

2 Combine beetroot, sugar, salt and coriander in a medium bowl (Step A). Spread half the beetroot mixture in the base of the lined dish. Place salmon on beetroot mixture (Step B); top with the remaining beetroot mixture to completely cover. Wrap salmon tightly in the plastic wrap. Refrigerate overnight. 3 Make pickled beetroot and root vegetable slaw (Steps C & D).

4 Unwrap cured salmon and scrape clean of beetroot mixture (Step E). Thinly slice with a sharp knife and serve with pickled beetroot and root vegetable slaw (Step F).

PICKLED BEETROOT

Boil, steam or microwave beetroot until just tender; cool. Cut beetroot into matchsticks. Combine beetroot with remaining ingredients in a small bowl; stand for 1 hour. Drain.

ROOT VEGETABLE SLAW

Combine yoghurt, lemon juice and horseradish in a bowl. Add carrot, celeriac, parsnip, fennel and fennel fronds; toss gently to combine. Season.