Beetroot baked salmon with red onion pickle

Beetroot and salmon are a classic combination, inspired by Nordic beetroot-cured salmon gravlax. Here they are baked together, with the beetroot adding flavour and retaining the moisture in the salmon while it cooks. Served with a simple red onion pickle for an extra hit of flavour and colour. The salmon can also be cooked ahead of time and served cold.

Preparation time: 20 minutes Cooking time: 1 hour 30 minutes Serves 8

3 medium-sized beetroot, stalk and tail trimmed

Olive oil

1.2kg (approx) whole side of salmon – skin on, pin bones removed Salt and cracked pepper

1⁄ lemon, thinly sliced

2

Red onion pickle

1 large red onion, very thinly sliced – I used amandoline 1⁄ tsp salt

2

Juice of 1 lemon

Cook the beetroot ahead of time – or use canned sliced beetroot. Place the whole beetroots into a saucepan and cover with water. Bring to a boil and simmer for 50-60 minutes until the flesh is tender when pierced with a knife. Drain and cool, then rub/peel off the skin. Slice into 3-4mm thick rounds and toss with a drizzle of olive oil. Place into a container and chill until ready to use.

Make the red onion pickle. In a bowl, combine the thinly sliced red onion with salt and lemon juice. Mix well to soften the onions. Cover and set aside to pickle for aminimum of 30 minutes – they will become a vibrant pink colour. Once again, this can be prepared ahead of time and kept in the fridge overnight.

Preheat oven to 180C. Spread a large piece of baking paper on a baking tray and place the salmon in the middle of the paper. Season, then evenly arrange a layer of beetroot slices to completely cover the salmon. Add the sliced lemons, season again and drizzle with olive oil.

Place the salmon into the oven and bake for 25-30 minutes until the salmon easily flakes in the thickest part. Serve warmor cold with red onion pickle on the side.

cup (100g) brown sugar

1 tbsp water

1 tbsp pomegranate molasses or golden syrup cup (125ml) cream

Pinch of salt

To serve

300ml cream, whipped

4 tbsp natural unsweetened yoghurt 400g raspberries

Seeds of half of a pomegranate

Small edible rose petals to garnish (optional)

Line two oven trays with baking paper. Preheat oven to 140C (not fan bake).

Using an electric beater or stand mixer, whisk egg whites until soft peaks form. Slowly add the sugar 1 tablespoon at a time, mixing thoroughly between each addition until the mixture is thick and glossy. Continue to beat the meringue for 8-10 minutes to completely dissolve the sugar into the egg white. Once you can rub a small amount of meringue between your fingers and feel no sugar grains, you are good to go.

Use a large metal spoon to fold through the vinegar, cornflour/ tapioca starch and berry powder. Dollop the meringue in 8cm rounds onto the prepared trays – four on each – evenly spaced. Don’t overwork the meringue, just pile it high as it will sink and spread a little as it cooks. Carefully place the pavlovas in the oven and bake for 50-60 minutes until the outsides are lightly crispy – switching the trays at half-time to ensure they cook evenly. Turn off the heat and leave to cool completely inside the oven. These can bemade a few days in advance and stored in an airtight container.

Make the caramel sauce. Combine the sugar and water in a saucepan and heat gently until dissolved. Simmer for 1minute into a thick caramel. Remove from the heat, add the pomegranate molasses and slowly add the cream. Return to the heat, stir and cook for anotherminute until smooth. Pour into a serving jug. Combine the whipped cream and yoghurt.

To serve, place the mini pavlovas on serving plates, dollop with cream, scatter with raspberries, and pomegranate seeds and drizzle with caramel sauce. Garnish with edible rose petals. Keep the jug of caramel sauce handy for extra drizzling, as required.