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