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Home-cured salmon Easier than you think, this is a great plan-ahead starter and has all you need for a wonderfully pink party dish!

Serves 8 as a starter • Ready in 1hr 30mins, plus at least 24hrs marinating

for the beetroot-cured salmon: 1.2kg very fresh side of salmon 2tbsp fennel seeds

1tbsp black peppercorns

175g light soft brown sugar

115g rock salt

1 small bunch dill, chopped

1 large beetroot, scrubbed and coarsely grated for the roast beetroot:

12 baby beetroot (the candy stripe variety is pretty), scrubbed, and the stalks trimmed 2tbsp olive oil

2tbsp balsamic vinegar 4 thyme sprigs buttered soda bread, to serve

Check the salmon thoroughly for bones and use tweezers to remove any that the fishmonger may have missed. then lay the fish skin-side down in a nonmetallic dish. Roughly crush the fennel seeds and peppercorns using a pestle and mortar. Mix with the sugar, salt and half the dill in a bowl, then stir in the grated beetroot. spread the mixture over the salmon, tucking a little underneath the fish too. Cover with clingfilm and weigh down with a baking tray filled with a couple of cans of beans or similar. Chill for at least 24hrs (or up to 3 days).

brush off the marinade, rinse the fish very briefly under cold water and pat dry with kitchen paper. sprinkle the fish with the remaining dill and chill. Heat the oven to 190C/Gas Mark 5. Wrap the small beets loosely in a sheet of foil, then add the olive oil, vinegar, thyme, and salt and freshly ground pepper, before scrunching the foil edges to seal. Place on a baking tray and cook for 50mins to 1hr, until the beets are tender. Cool slightly, then cut into quarters.

3 lay the salmon on a chopping board, skin-side down, and slice very thinly at a 20-30˚ angle, starting from the thinner tail end. serve on a platter or individual servings with the roast beetroot and soda bread. offer horseradish sauce on the side, if you like.

Per serving: Cals 327, Fat 18g,

Sat fat 3.5g, Carbs 7g >>