The best places to eat, stay, shop and visit in the South West

Beetroot-cured salmon with pickled vegetables

Give curing a go at home with this beetroot-infused salmon dish
betroot-cured salmon

New to curing? Try this easy-to-follow beetroot-cured salmon recipe from Trewithen Restaurant

Serves    4

Fresh salmon 300g, thinly sliced

For the cure

  • Cognac 50ml
  • Cooked beetroot 100g
  • Clementine 1, juiced and zested
  • Lime 1, juiced and zested
  • Salt 50g
  • Caster sugar 100g

For the pickled vegetables

  • White wine vinegar 50ml
  • Water 50ml
  • Caster sugar 10g
  • Leeks 50g, finely sliced
  • Cucumber 50g, sliced

For the mayonnaise

  • Quality mayonnaise 100g
  • Parsley a handful, chopped

To serve

  • Clementine segments

<\/p>\n

To serve<\/h4>\n

<\/p>\n

    \n
  • Clementine segments<\/strong><\/li>\n<\/ul>\n

    <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

      \n
    1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
    2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
    3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
    4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
    5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

You will need

Fresh salmon 300g, thinly sliced

For the cure

  • Cognac 50ml
  • Cooked beetroot 100g
  • Clementine 1, juiced and zested
  • Lime 1, juiced and zested
  • Salt 50g
  • Caster sugar 100g

For the pickled vegetables

  • White wine vinegar 50ml
  • Water 50ml
  • Caster sugar 10g
  • Leeks 50g, finely sliced
  • Cucumber 50g, sliced

For the mayonnaise

  • Quality mayonnaise 100g
  • Parsley a handful, chopped

To serve

  • Clementine segments

Method

  1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
  2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
  3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
  4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
  5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

You may also like

Most popular recipes

<\/p>\n
    \n
  • Quality mayonnaise<\/strong> 100g<\/li>\n
  • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

    <\/p>\n

    To serve<\/h4>\n

    <\/p>\n

      \n
    • Clementine segments<\/strong><\/li>\n<\/ul>\n

      <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

        \n
      1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
      3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
      4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
      5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

You will need

Fresh salmon 300g, thinly sliced

For the cure

  • Cognac 50ml
  • Cooked beetroot 100g
  • Clementine 1, juiced and zested
  • Lime 1, juiced and zested
  • Salt 50g
  • Caster sugar 100g

For the pickled vegetables

  • White wine vinegar 50ml
  • Water 50ml
  • Caster sugar 10g
  • Leeks 50g, finely sliced
  • Cucumber 50g, sliced

For the mayonnaise

  • Quality mayonnaise 100g
  • Parsley a handful, chopped

To serve

  • Clementine segments

Method

  1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
  2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
  3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
  4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
  5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

You may also like

Most popular recipes

<\/p>\n

For the mayonnaise<\/h4>\n

<\/p>\n

    \n
  • Quality mayonnaise<\/strong> 100g<\/li>\n
  • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

    <\/p>\n

    To serve<\/h4>\n

    <\/p>\n

      \n
    • Clementine segments<\/strong><\/li>\n<\/ul>\n

      <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

        \n
      1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
      3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
      4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
      5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

        You will need

        Fresh salmon 300g, thinly sliced

        For the cure

        • Cognac 50ml
        • Cooked beetroot 100g
        • Clementine 1, juiced and zested
        • Lime 1, juiced and zested
        • Salt 50g
        • Caster sugar 100g

        For the pickled vegetables

        • White wine vinegar 50ml
        • Water 50ml
        • Caster sugar 10g
        • Leeks 50g, finely sliced
        • Cucumber 50g, sliced

        For the mayonnaise

        • Quality mayonnaise 100g
        • Parsley a handful, chopped

        To serve

        • Clementine segments

        Method

        1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
        2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
        3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
        4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
        5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

        You may also like

        Most popular recipes

        <\/p>\n
          \n
        • White wine vinegar<\/strong> 50ml<\/li>\n
        • Water<\/strong> 50ml<\/li>\n
        • Caster sugar<\/strong> 10g<\/li>\n
        • Leeks<\/strong> 50g, finely sliced<\/li>\n
        • Cucumber<\/strong> 50g, sliced<\/li>\n<\/ul>\n

          <\/p>\n

          For the mayonnaise<\/h4>\n

          <\/p>\n

            \n
          • Quality mayonnaise<\/strong> 100g<\/li>\n
          • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

            <\/p>\n

            To serve<\/h4>\n

            <\/p>\n

              \n
            • Clementine segments<\/strong><\/li>\n<\/ul>\n

              <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

                \n
              1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
              2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
              3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
              4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
              5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

                You will need

                Fresh salmon 300g, thinly sliced

                For the cure

                • Cognac 50ml
                • Cooked beetroot 100g
                • Clementine 1, juiced and zested
                • Lime 1, juiced and zested
                • Salt 50g
                • Caster sugar 100g

                For the pickled vegetables

                • White wine vinegar 50ml
                • Water 50ml
                • Caster sugar 10g
                • Leeks 50g, finely sliced
                • Cucumber 50g, sliced

                For the mayonnaise

                • Quality mayonnaise 100g
                • Parsley a handful, chopped

                To serve

                • Clementine segments

                Method

                1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                You may also like

                Most popular recipes

                <\/p>\n

                For the\u00a0pickled vegetables<\/h4>\n

                <\/p>\n

                  \n
                • White wine vinegar<\/strong> 50ml<\/li>\n
                • Water<\/strong> 50ml<\/li>\n
                • Caster sugar<\/strong> 10g<\/li>\n
                • Leeks<\/strong> 50g, finely sliced<\/li>\n
                • Cucumber<\/strong> 50g, sliced<\/li>\n<\/ul>\n

                  <\/p>\n

                  For the mayonnaise<\/h4>\n

                  <\/p>\n

                    \n
                  • Quality mayonnaise<\/strong> 100g<\/li>\n
                  • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

                    <\/p>\n

                    To serve<\/h4>\n

                    <\/p>\n

                      \n
                    • Clementine segments<\/strong><\/li>\n<\/ul>\n

                      <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

                        \n
                      1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
                      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
                      3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
                      4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
                      5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

                        You will need

                        Fresh salmon 300g, thinly sliced

                        For the cure

                        • Cognac 50ml
                        • Cooked beetroot 100g
                        • Clementine 1, juiced and zested
                        • Lime 1, juiced and zested
                        • Salt 50g
                        • Caster sugar 100g

                        For the pickled vegetables

                        • White wine vinegar 50ml
                        • Water 50ml
                        • Caster sugar 10g
                        • Leeks 50g, finely sliced
                        • Cucumber 50g, sliced

                        For the mayonnaise

                        • Quality mayonnaise 100g
                        • Parsley a handful, chopped

                        To serve

                        • Clementine segments

                        Method

                        1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                        2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                        3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                        4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                        5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                        You may also like

                        Most popular recipes

                        <\/p>\n
                          \n
                        • Cognac<\/strong> 50ml<\/li>\n
                        • Cooked beetroot<\/strong> 100g<\/li>\n
                        • Clementine<\/strong> 1, juiced and zested<\/li>\n
                        • Lime<\/strong> 1, juiced and zested<\/li>\n
                        • Salt<\/strong> 50g<\/li>\n
                        • Caster sugar<\/strong> 100g<\/li>\n<\/ul>\n

                          <\/p>\n

                          For the\u00a0pickled vegetables<\/h4>\n

                          <\/p>\n

                            \n
                          • White wine vinegar<\/strong> 50ml<\/li>\n
                          • Water<\/strong> 50ml<\/li>\n
                          • Caster sugar<\/strong> 10g<\/li>\n
                          • Leeks<\/strong> 50g, finely sliced<\/li>\n
                          • Cucumber<\/strong> 50g, sliced<\/li>\n<\/ul>\n

                            <\/p>\n

                            For the mayonnaise<\/h4>\n

                            <\/p>\n

                              \n
                            • Quality mayonnaise<\/strong> 100g<\/li>\n
                            • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

                              <\/p>\n

                              To serve<\/h4>\n

                              <\/p>\n

                                \n
                              • Clementine segments<\/strong><\/li>\n<\/ul>\n

                                <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

                                  \n
                                1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
                                2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
                                3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
                                4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
                                5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

                                  You will need

                                  Fresh salmon 300g, thinly sliced

                                  For the cure

                                  • Cognac 50ml
                                  • Cooked beetroot 100g
                                  • Clementine 1, juiced and zested
                                  • Lime 1, juiced and zested
                                  • Salt 50g
                                  • Caster sugar 100g

                                  For the pickled vegetables

                                  • White wine vinegar 50ml
                                  • Water 50ml
                                  • Caster sugar 10g
                                  • Leeks 50g, finely sliced
                                  • Cucumber 50g, sliced

                                  For the mayonnaise

                                  • Quality mayonnaise 100g
                                  • Parsley a handful, chopped

                                  To serve

                                  • Clementine segments

                                  Method

                                  1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                                  2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                                  3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                                  4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                                  5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                                  You may also like

                                  Most popular recipes

                                  <\/p>\n

                                  For the cure<\/h4>\n

                                  <\/p>\n

                                    \n
                                  • Cognac<\/strong> 50ml<\/li>\n
                                  • Cooked beetroot<\/strong> 100g<\/li>\n
                                  • Clementine<\/strong> 1, juiced and zested<\/li>\n
                                  • Lime<\/strong> 1, juiced and zested<\/li>\n
                                  • Salt<\/strong> 50g<\/li>\n
                                  • Caster sugar<\/strong> 100g<\/li>\n<\/ul>\n

                                    <\/p>\n

                                    For the\u00a0pickled vegetables<\/h4>\n

                                    <\/p>\n

                                      \n
                                    • White wine vinegar<\/strong> 50ml<\/li>\n
                                    • Water<\/strong> 50ml<\/li>\n
                                    • Caster sugar<\/strong> 10g<\/li>\n
                                    • Leeks<\/strong> 50g, finely sliced<\/li>\n
                                    • Cucumber<\/strong> 50g, sliced<\/li>\n<\/ul>\n

                                      <\/p>\n

                                      For the mayonnaise<\/h4>\n

                                      <\/p>\n

                                        \n
                                      • Quality mayonnaise<\/strong> 100g<\/li>\n
                                      • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

                                        <\/p>\n

                                        To serve<\/h4>\n

                                        <\/p>\n

                                          \n
                                        • Clementine segments<\/strong><\/li>\n<\/ul>\n

                                          <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

                                            \n
                                          1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
                                          2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
                                          3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
                                          4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
                                          5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

                                            You will need

                                            Fresh salmon 300g, thinly sliced

                                            For the cure

                                            • Cognac 50ml
                                            • Cooked beetroot 100g
                                            • Clementine 1, juiced and zested
                                            • Lime 1, juiced and zested
                                            • Salt 50g
                                            • Caster sugar 100g

                                            For the pickled vegetables

                                            • White wine vinegar 50ml
                                            • Water 50ml
                                            • Caster sugar 10g
                                            • Leeks 50g, finely sliced
                                            • Cucumber 50g, sliced

                                            For the mayonnaise

                                            • Quality mayonnaise 100g
                                            • Parsley a handful, chopped

                                            To serve

                                            • Clementine segments

                                            Method

                                            1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                                            2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                                            3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                                            4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                                            5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                                            You may also like

                                            Most popular recipes

                                            <\/p>\n

                                            Fresh salmon<\/strong> 300g, thinly sliced<\/p>\n

                                            <\/p>\n

                                            For the cure<\/h4>\n

                                            <\/p>\n

                                              \n
                                            • Cognac<\/strong> 50ml<\/li>\n
                                            • Cooked beetroot<\/strong> 100g<\/li>\n
                                            • Clementine<\/strong> 1, juiced and zested<\/li>\n
                                            • Lime<\/strong> 1, juiced and zested<\/li>\n
                                            • Salt<\/strong> 50g<\/li>\n
                                            • Caster sugar<\/strong> 100g<\/li>\n<\/ul>\n

                                              <\/p>\n

                                              For the\u00a0pickled vegetables<\/h4>\n

                                              <\/p>\n

                                                \n
                                              • White wine vinegar<\/strong> 50ml<\/li>\n
                                              • Water<\/strong> 50ml<\/li>\n
                                              • Caster sugar<\/strong> 10g<\/li>\n
                                              • Leeks<\/strong> 50g, finely sliced<\/li>\n
                                              • Cucumber<\/strong> 50g, sliced<\/li>\n<\/ul>\n

                                                <\/p>\n

                                                For the mayonnaise<\/h4>\n

                                                <\/p>\n

                                                  \n
                                                • Quality mayonnaise<\/strong> 100g<\/li>\n
                                                • Parsley<\/strong> a handful, chopped<\/li>\n<\/ul>\n

                                                  <\/p>\n

                                                  To serve<\/h4>\n

                                                  <\/p>\n

                                                    \n
                                                  • Clementine segments<\/strong><\/li>\n<\/ul>\n

                                                    <\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"

                                                      \n
                                                    1. For the cure:<\/strong> in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.<\/li>\n
                                                    2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
                                                    3. For the pickled vegetables:<\/strong> combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.<\/li>\n
                                                    4. For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
                                                    5. To serve: <\/strong>remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.<\/li>\n<\/ol>\n"}}]}

                                                      You will need

                                                      Fresh salmon 300g, thinly sliced

                                                      For the cure

                                                      • Cognac 50ml
                                                      • Cooked beetroot 100g
                                                      • Clementine 1, juiced and zested
                                                      • Lime 1, juiced and zested
                                                      • Salt 50g
                                                      • Caster sugar 100g

                                                      For the pickled vegetables

                                                      • White wine vinegar 50ml
                                                      • Water 50ml
                                                      • Caster sugar 10g
                                                      • Leeks 50g, finely sliced
                                                      • Cucumber 50g, sliced

                                                      For the mayonnaise

                                                      • Quality mayonnaise 100g
                                                      • Parsley a handful, chopped

                                                      To serve

                                                      • Clementine segments

                                                      Method

                                                      1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                                                      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                                                      3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                                                      4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                                                      5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                                                      You may also like

                                                      Most popular recipes

                                                      1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                                                      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                                                      3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                                                      4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                                                      5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                                                      You will need

                                                      Fresh salmon 300g, thinly sliced

                                                      For the cure

                                                      • Cognac 50ml
                                                      • Cooked beetroot 100g
                                                      • Clementine 1, juiced and zested
                                                      • Lime 1, juiced and zested
                                                      • Salt 50g
                                                      • Caster sugar 100g

                                                      For the pickled vegetables

                                                      • White wine vinegar 50ml
                                                      • Water 50ml
                                                      • Caster sugar 10g
                                                      • Leeks 50g, finely sliced
                                                      • Cucumber 50g, sliced

                                                      For the mayonnaise

                                                      • Quality mayonnaise 100g
                                                      • Parsley a handful, chopped

                                                      To serve

                                                      • Clementine segments

                                                      Method

                                                      1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                                                      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                                                      3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                                                      4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                                                      5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

                                                      You may also like

                                                      Most popular recipes

                                                      Fresh salmon 300g, thinly sliced

                                                      For the cure

                                                      • Cognac 50ml
                                                      • Cooked beetroot 100g
                                                      • Clementine 1, juiced and zested
                                                      • Lime 1, juiced and zested
                                                      • Salt 50g
                                                      • Caster sugar 100g

                                                      For the pickled vegetables

                                                      • White wine vinegar 50ml
                                                      • Water 50ml
                                                      • Caster sugar 10g
                                                      • Leeks 50g, finely sliced
                                                      • Cucumber 50g, sliced

                                                      For the mayonnaise

                                                      • Quality mayonnaise 100g
                                                      • Parsley a handful, chopped

                                                      To serve

                                                      • Clementine segments

                                                      1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
                                                      2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
                                                      3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
                                                      4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
                                                      5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.