Upgrade to a gourmet Christmas
Beetroot-cured side of salmon
TAKES 1hr 25min, plus marinating SERVES 8
INGREDIENTS • 1.2kg fresh side of salmon • 2tbsp fennel seeds • 1tbsp black peppercorns • 175g light soft brown sugar • 115g rock salt • Small bunch of dill, chopped • 1 large beetroot, scrubbed, grated FOR THE ROAST BEETROOT • 12 baby beetroots, scrubbed, trimmed • 2tbsp olive oil • 2tbsp balsamic vinegar • 4 thyme sprigs
1 Check the salmon for bones, remove any. Lay fish skin-side down in a non-metallic dish.
Crush the fennel seeds and peppercorns in a pestle and mortar. Mix with the sugar, salt and half the dill in a bowl, then stir in the beetroot. Spread mixture over the fish, tucking a little underneath. Cover with cling film and top with a baking tray, weighed down. Chill for
