FOR THE SALMON:

1 medium beet

250g brown sugar

250g kosher salt zest of one lemon zest of one orange

1lb fresh fillet of salmon (make sure that the pin bones are removed prior to curing)

DIRECTIONS:

1. Peel the beets then pass through a fine grater.

2. Combine with sugar, salt and zests, and gently massage the mixture onto the salmon, taking care to cover all of the salmon.

3. Tightly wrap the salmon in plastic wrap and leave in a container with walls. Cure for 24-48 hours. Once at a light/medium cure, brush off excess cure, but do not rinse. Pat dry.

4. Cut into small rustic pieces to fold into risotto.