Beetroot Cured Salmon Salad with Orange, Radicchio & PomegranateJewels

Ingredients

400gm Beetroot & Gin Cured Salmon (See our Recipe)

1-2 Radicchio

2 Oranges

1 Bunch of Radishes

2 Cups Snow Pea Tendrils

1 Cup Watercress Leaves

100gm Persian Fetta

1 Pomegranate

Fresh Dill Fronds

Olive Oil

Cracked Black Pepper

Beetroot & Gin Cured Salmon

800gm-1kg Whole Side Atlantic Salmon (skinless)

250gm Fresh Beetroot

100gm Rock Salt

50gm Raw Sugar

60ml Gin

Zest of one Lemon

1 Bunch Dill

60gm Horseradish

Cooking Method

To prepare the salmon, peel and roughly chop the beetroot, roughly chop the dill and place in the bowl of a food processor along with the rock salt, raw sugar, and gin.

Process until the ingredients are a puree, stir in the horseradish and lemon zest.

Using a deep sided tray, spread a little of the mixture onto the base of the tray, lay the salmon on top and then pour the remaining mixture over the fish, ensuring that it is well covered. Tightly cover the tray with cling wrap, place another (smaller) tray on top of the fish and weigh down with a few cans from the pantry. Leave the fish to cure for 48 hours in the fridge.

Remove the salmon from the fridge, unwrap and scrape off the marinade, pat dry with paper towel.

Thoroughly wash the radicchio, watercress and snow pea tendrils, drain well.

Remove the skin from the oranges with a small sharp knife, slice into thin rounds. Wash and slice the radishes into thin rounds. Cut the pomegranate into halves, then quarters and spoon out the red seeds, being careful not add any pith to the seeds.

To slice the beetroot & Gin cured salmon, place on a cutting board and using a long sharp knife cut the salmon thinly on an angle.

This salad may be served individually or on a large platter, to assemble, layer the radicchio leaves, watercress and snow pea tendrils onto a platter. Layer with the orange slices and half of the sliced radish. Add the sliced salmon, gently folding it over the leaves, add the rest of the radish slices.

Sprinkle over the pomegranate jewels, crumble over the Persian feta, garnish with a little cracked black pepper and finish with a drizzle of olive oil.

Cook’s Tip

If radicchio, watercress or snow pea tendrils are not available substitute with mixed lettuce leaves, baby spinach or rocket.

Cured salmon may be substituted for smoked salmon.