Beetroot cured salmon, horseradish cream by Joginder Dham

Joginder Singh Dham

Joginder Singh Dham

8th October 2018

Beetroot cured salmon, horseradish cream by Joginder Dham

Beetroot cured salmon, horseradish cream by Joginder Dham

Ingredients

  • Beetroot cured salmon, horseradish cream
  • A half side of salmon 1
  • raw beetroot 500g
  • fennel seeds 3g
  • tarragon 1/2 bunch
  • caster sugar 250g
  • rock salt 500g
  • coriander seeds 3g
  • whole white peppercorns 3g
  • Horseradish cream
  • Double cream 120ML
  • Horseradish 40g
  • Salt & pepper to taste

Method

To make the salmon, peel the beetroot and cut into rough chunks. Blend the beetroot, fennel seeds, tarragon, sugar, coriander seeds, white peppercorns and sea salt in a food processor to make the cure
Pin bone and trim the salmon lay it onto a large tray and pour the cure over. Cover with cling film then leave in the fridge for 8-10 hours. Turn the salmon over and cure for another 15-18 hours
Discard all the juices, wash off the cure and pat dry the salmon. Your salmon is ready to eat, but chill until needed.
To make horseradish, whip double cream till soft peaks, fold in horseradish mix in with season with salt & pepper.