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Beetroot cured salmon SERVES 6

3 large raw beetroots, peeled

● and roughly chopped Zest

● of 1 orange Zest of 1 lemon

●

3 juniper berries Handful

● ● of dill, roughly chopped

6 tbsp Maldon salt 1 tbsp

● ● horseradish sauce 200g

● golden caster sugar 1 side

● of salmon (approximately 800g)

1. In a food processor, blitz together the beetroot, orange zest, lemon zest and juniper berries. Pulse until it resembles a smooth paste. Tip into a large bowl then mix with the dill, salt, horseradish sauce and golden caster sugar.

2. Place the salmon, flesh side up, in a baking dish that comfortably fits it, then spoon and press the beetroot cure onto the fish. Press and pack it in firmly and make sure the fish is covered all over. Then tightly wrap the tray in clingfilm and place in the fridge for 2-3 days. 3. Once a couple of days have passed and it’s time to serve the salmon, remove it from the fridge and wash the cure off. 4. Place on a board and use a sharp knife to thinly slice. Serve the salmon with a fennel salad, horseradish sauce, slices of sourdough bread and caper berries.