Make a salmonand-beetroot wreath the day before

This is a light and impressive-looking starter, and the flavours work well with the citrus salad on page 29.

BEETROOT GRAVADLAX WREATH WITH CAPER GRIBICHE

Serves 6

A LITTLE EFFORT

Preparation: 15 minutes, plus 2 hours’ curing time

Cooking: 30 minutes

beetroot 2, finely grated coarse salt 200 g sugar 50 g salmon side 1 x 800 g

For the caper gribiche: vegetable oil ½ cup large capers 100 g mild dill gherkins 100 g, diced wholegrain mustard 4T olive oil 4T

Italian parsley 15 g, chopped sea salt, to taste

1 Combine the beetroot, salt and sugar to make a cure. 2 Cover the salmon in the cure, allow to stand for 2 hours, then gently rinse off the cure. 3 To make the caper gribiche, heat the vegetable oil

in a small saucepan over a medium heat.

4 Drain the capers and press them between kitchen paper to remove all excess liquid and open them slightly.

5 Once the oil is hot, drop in the capers and fry until they stop bubbling. Drain on kitchen paper. 6 Combine the gherkins, mustard, olive oil, capers (reserve some to garnish) and parsley, then season to taste. 7 Using a very sharp knife, slice the salmon into thin slivers, against the grain of the fillet. 8 To serve, use the slivers of salmon to make a wreath, garnish with the gribiche and some capers.

Cook’s note: If the capers burn before they go crispy, take the oil off the heat and fry at a lower temperature. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Delheim Shiraz Pinotage Rosé 2018