CHRISTMAS BEETROOT CURED SALMON

A simple and beautiful recipe for a Christmas WoW dish, a decadent side of salmon cured with Himalayan sea salt, sugar, crushed coriander seeds, orange zest, grated raw beetroot and black pepper giving a beautiful deep red layered colour tailing off to the natural red orange colour of the salmon as you carve each thin slice.  Simple serve with fresh baked sour dough, fresh cucumber slices and maybe a little creme fraiche flavoured with fresh dill.

Ingredients 

(serves 15)

1 whole side fresh Wild Alaskan salmon

The Cure

150g Himalayan sea salt 

150g white sugar

1 tbsp coriander seeds crushed

6 black peppercorns crushed

Zest 2 oranges

2 large raw beetroots grated

Combine all the cure ingredients in a large bowl and leave to marinate for 10 minutes, lay your salmon on a shallow baking tray, cover the top of the salmon throughly with the beetroot cure, cover with cling film and then place a second baking tray on top of the salmon and weight the tray down with a brick wrapped in foil or a heavy saucepan with some tins inside for extra weight.

Cure in the fridge for 24 hours.  Remove all the beetroot cure give the salmon a really quick rinse and pat dry with paper towel, serve sliced thin on a platter with sour dough bread, cucumber slices and a dill creme fraiche.