Ingredients
- 600g salmon fillet, with skin
- 50g fresh dill
- 250g raw beetroot
- 75g sea salt
- 75g caster sugar
- 1/2 tsp peppercorns, crushed
- 2 tbsp vodka
- 100g radicchio or red witlof, shredded
- 100g baby rocket or cress
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp horseradish cream
- 2 tbsp pouring cream
- Sea salt and pepper to taste
Method
With tweezers, pick out any small bones still in the salmon. Wash, dry and roughly chop the dill. Peel and grate the beetroot (wear gloves).
Combine the dill, beetroot, sea salt, sugar, pepper and vodka in a bowl and mix thoroughly. Place a little of the curing mixture in a tray, arrange the salmon skin-down on top then cover the salmon with the rest of the mixture. Cover with plastic and refrigerate for 24 hours. Turn the fish over, spoon over any juices, cover again and refrigerate for a further 12-24 hours.
Remove the fish, rinse and pat dry. Finely slice on the diagonal, using the full length of the knife blade, and fan the slices in a single layer on each of six dinner plates.
Toss the radicchio with the rocket, olive oil and lemon juice. Arrange leaves on plate where salmon slices overlap or pile to one side.
Mix the horseradish cream with the cream, sea salt and pepper and drizzle over the salmon or serve in a jug.
This recipes is featured in the book,Summer is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
