Name: Cured Salmon Recipe With Fennel, Beetroot and Dill
Total time: 10 h 45 min
Ingredients: 1 side of fresh salmon, weighing 600g; 100g of caster sugar; 100g of coarse sea salt; 5 pink peppercorns; 5g of fennel seeds; 2g of mixed spice; 6 beetroots, medium raw; 4 tbsp of crème fraîche; 1 dash of Tabasco; 1 garlic clove; caster sugar; 1 tbsp of white wine vinegar; 1 tbsp of Dijon mustard; 1 tbsp of caster sugar; 1 egg yolk; 125ml of hazelnut oil; 50ml of sunflower oil; 4 tbsp of dill, chopped; salt; pepper; 2 beetroots, medium raw; vegetable oil; 2 tomatoes; 16 sprigs of fresh basil, small; 1 handful of edible flowers

Cured Salmon Recipe With Fennel, Beetroot and Dill

by Marcello Tully

Ingredients

Fish & Shellfish

1 side of fresh salmon, weighing 600g

Spices & Dried Herbs

5 pink peppercorns
5g of fennel seeds
2g of mixed spice

Fruit & Vegetables

6 beetroots, medium raw
1 garlic clove
2 beetroots, medium raw
2 tomatoes

Dairy

4 tbsp of crème fraîche

Oils & Vinegars

1 tbsp of white wine vinegar
125ml of hazelnut oil
50ml of sunflower oil
vegetable oil

Salad & Fresh Herbs

4 tbsp of dill, chopped
16 sprigs of fresh basil, small

Speciality Ingredients

1 handful of edible flowers