Beetroot-Cured Salmon Sashimi

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This is a real show stopper of a dish, the colour of the beetroot-cure salmon is absolutely spectacular. Although it takes 2 days to prepare, it takes no time to prep the cure and assemble it. I served the sashimi as part of a tasting plate but it is the perfect starter for a dinner party. Be prepared to blow your guests out of the water 😉


INGREDEINTS

For the beetroot-cured salmon:

800g sustainably sourced Norwegian salmon, skin on
2 large beetroots, peeled and quartered
2 lemons, zested
6 Tbsp rock salt (coarse kosher salt)
2 Tbsp Demerara sugar
¼ cup gin or vodka

1 tbsp salmon caviar
1/2 tub crème fraîche
2 tbsp horseradish
4 Lebanese cucumbers, diced


METHOD
Serves 4
Preparation 48hrs
Cooking time 10 minutes


In a food processor, whiz together the beets and lemon zest until they become a smooth paste. Transfer the beet mixture to a small bowl and mix in the rock salt, sugar and gin.

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Lay the salmon, skin side down, in a large marinating dish or baking tray. Using a spatula, evenly cover the salmon with the beet mixture. Cover the salmon in two layers of wax paper and then cover the tray with a tight layer or two of cling film the trick is to give the curing salmon as little air exposure as possible. Place in the fridge for 48 hours.

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Once the salmon has cured for 48 hours, gently unwrap the salmon and use a spoon to get rid of the beet mixture. Gently splash the salmon with a bit of water to rinse off any remaining cure. Carefully cut the skin off the salmon. Slice the salmon in half and discard any thin uneven bits. Then cut into 3-5cm (depending on how thick you need it) pieces of sashimi.

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In a bowl mix together the crème fraîche and horseradish, add a pinch of salt and scoop the mixture into a piping bag with a small round nozzle.

To serve:

On individual plates, distribute sashimi, pipe small amounts of crème fraîche around, top with caviar and a sprinkle of diced cucumber.

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