CURED SALMON STEP-BY-STEP

A BEETROOT SALT CURE

Coarsely grate 1 large beetroot and combine it with the unrefined sugar, salt and coriander in a medium bowl, to create the cure for the salmon fillet.

B WRAPPING SALMON FILLET

Line a large dish with two layers of plastic wrap, overlapping slightly, and extending over the sides enough to enclose salmon. Spread half the beetroot mixture in the base of the dish. Place salmon on beetroot mixture; top with remaining mixture. Wrap tightly and refrigerate.

C PICKLED BEETROOT

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

D ROOT VEGETABLE SLAW

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

E REMOVING SALMON FROM CURE

Take dish with salmon fillet out of the fridge. Unwrap cured salmon and scrape clean of beetroot mixture with a spoon. Take care with beetroot, as it will stain. Lift salmon onto a piece of baking paper; discard beetroot mixture.

F SERVING FISH & VEGETABLES

Thinly slice cured salmon fillet with a sharp knife and serve with pickled beetroot and root vegetable slaw. Add small beetroot leaves to salad, if you like.