Serves 4 - 6
500g salmon, fresh and good quality, skin on and pin-boned
60g coarse sea salt
1 tsp fennel seeds
1 tsp ground black peppercorns
2 beetroots, peeled
1 large orange, zested
1 tbsp fresh horseradish, finely grated
Radishes, thinly sliced (mandolin)
2 clementines, peeled and segmented
2 clementines, juiced
2 tbsp good quality olive oil
Fresh dill, leaves picked
1. Ensure the salmon is filleted and bones removed.
2. If the beetroot is raw, peel it and cook by boiling in water for 15 minutes or until soft. Then blitz in a food processor along with the rest of the curing ingredients until a smooth paste forms. Leave to cool.
3. Place the salmon fillet skin side down on a sheet of cling film and spread the curing paste all over. Wrap the cling film tightly around it and place in a shallow tray with a weight on top (another tray weighed down with jars or a heavy chopping board). Place in the fridge for 48 hours, turning the wrapped salmon over every 12 hours.
4. After 2 days, unwrap the salmon and scrape off any extra marinade. Run the fish under cold water to remove any excess paste and keep wrapped in cling film and chilled until ready to serve.
5. The pickled salad should be made preferably a day before. Slice the cucumbers and apples with a mandolin so you have thin slices and long cucumber ribbons. When the pickle is cool place the apples and cucumbers inside and leave in a sealed container overnight.
6. Carefully remove the skin off the salmon and slice into thin strips. Arrange on a plate with the clementine segments and radish slices. Mix the celementine juice together with the olive oil and drizzle over the top. Pipe the horseradish cream or serve on the side. Scatter over the dill leaves and a good sprinkling of malden sea salt flakes.