This Dill and Beetroot Cured Salmon with Turnip Slaw dish makes a really nice, light and refreshingly healthy lunch. The crunchy turnip with the tangy dressing goes well with the fattiness of the fish and creates a real eye-catching dish. The salmon can be substituted for other fish or meat as some will feel that it takes too long to make, but the end result is really rewarding and delicious so it is well worth the wait – especially if you’re having guests over for lunch! The fish will also keep well after the curing process.
For the Cured Salmon:
400g Whole piece of salmon
100g Coarse salt
10g Coarse black pepper
Zest of one orange
Two whole beetroot
First remove the skin from the Salmon.
Mix together the salt, sugar, black pepper and orange zest. Put 2 thirds of the mixture into a dish and keep aside the remainder.
Lay the salmon onto the mixture and pour the remaining cure over the fish.
Cover with cling wrap and weigh down with something moderately heavy.
The following day, briefly rinse off the fish and place on kitchen towel to dry.
Grate the beetroot and chop the dill and add a handful of the cure to it.
Repeat as before and weigh the salmon down. Leave for two days turning at intervals.
Once complete, keep the fish in an airtight container or if possible, vacuum packed until needed. It can also be frozen if necessary so it’s great if you have salmon which needs to be used up.For the turnip slaw:
One fresh medium turnip sliced into thin sticks
Two sticks of celery
Two spring onions
2 tbsp creamed horseradish
2 tbsp cream
2 tsp lemon juice
1 tsp sugar
Salt and freshly cracked black pepper
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