Beetroot-cured Salmon with Beet Jelly & Wasabi Cream Pictured page 129

The colour and flavours of this dish are simply gorgeous. Curing your own salmon is very easy but you do need to plan ahead as it takes a couple of days for the flavours to sink in. The other components of this dish are also prepared ahead, making it a perfect choice for entertaining. FOR THE SALMON 1.2-1.3kg boneless salmon fillet, skin off 350g beetroot, peeled and grated 300ml Japanese plum wine (available from

liquor outlets)

6 tablespoons flaky sea salt BEET JELLY 1 large beetroot (300-350g), peeled and diced 1 cup water

4 tablespoons white sugar

1/8 teaspoon sea salt

3 sheets gelatin WASABI CREAM 1 tablespoon wasabi paste 160g cream cheese ½ teaspoon fine salt 160ml cream GARNISHES

Freeze-dried plums (we used Fresh As brand) Microherbs

To prepare the salmon, combine beetroot, plum wine and salt in a bowl. Place salmon in a zip-lock bag and add the beetroot mixture. Spread mixture evenly over fish, seal bag and place in the fridge. Leave salmon to cure for 48 hours (or 24 hours for 2 x 600g fillets).

Beet jelly: Pass beetroot and water through a juicer then pour liquid into a pot. (Alternatively, grate the beetroot and add it to the water.) Place over medium high heat and add sugar and salt. Take off heat just before the mixture starts to boil and strain through a sieve. Check the sugar has dissolved.

Soak gelatine in cold water for 5 minutes to soften. Squeeze out excess water and add to the hot beetroot liquid. Stir to dissolve.

Line a shallow dish with baking paper, pour in the liquid and place in the fridge to set. Once set, cut jelly into small cubes and store in a sealed container in the fridge until needed.

Wasabi cream: Mix wasabi, cream cheese and salt until smooth. Lightly whip cream and fold in. Keep chilled.

To serve, rinse salmon under cold water, pat dry and slice. Spread beetroot jelly cubes on top and garnish with freeze-dried plums and microherbs. Serve with wasabi cream. Serves 8