Ray McVinnie's Cured Salmon with Beetroot and Horseradish Cream
Cured Salmon with Beetroot and Horseradish Cream
10g sea salt
1 teaspoon vodka
½ cup grated raw beetroot
350g boned salmon fillet, skin on
2 medium whole beetroot
3 tablespoons lemon juice
2 tablespoons bought grated horseradish
1 cup Ciabatta, that has been ripped into small bite sized pieces
¼ teaspoon fennel seeds
1 tablespoon extra virgin olive oil
1 small radicchio, ripped into bite sized pieces
½ cup walnut pieces
small handful dill sprigs
Put the sugar, salt and vodka into a small bowl and mix to a paste.
Spread this mixture all over the flesh side of the salmon.
Spread the grated beetroot on top.
Place the salmon, flesh side down in a nonreactive dish
Cover loosely but completely with plastic wrap and weight lightly.
I use a few small plates.
Place in the fridge for 12 hours but a couple of times, uncover and move the salmon around so the marinade can get at the flesh.
When ready to serve, remove the salmon from the fridge and rinse off the sugar mixture and beetroot with cold water.
Dry well with paper towels.
Put the whole beetroot into a dry roasting pan and place in the oven for 1 hour or until tender. Test with a skewer to make sure it is done.
Remove from the oven and cool.
Peel, cut into 2cm dice and season with salt and freshly ground black pepper. Keep at room temperature.
Put the cream into a bowl and add the lemon juice without stirring. Reserve 15 minutes or until thick, stir slowly then stir in the horseradish. Taste and season with salt. Reserve.
Preheat the oven to 200°C
Put the bread and fennel seeds into a roasting pan and toss with the oil.
Season with salt and freshly ground black pepper and mix well.
Place in the oven for 10 minutes or until well browned and crisp.
Remove from the oven, cool, crush into small crumbs and reserve.
Put the radicchio, walnuts and diced beetroot onto a serving platter.
Slice the salmon as thinly as possible on the diagonal off the skin.
Place the salmon on the radicchio mix.
Drizzle the cream over everything, sprinkle the crumbs and dill on top.
Serves 6 as a first course.