Beetroot-cured salmon with pickled vegetables

Q: 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

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

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

Serves 4

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

<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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Clifton

<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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Clifton

<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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<\/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
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
Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.<\/li>\n
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
For the mayonnaise<\/em>: mix the mayonnaise with the parsley and lime zest (reserved from the cure).<\/li>\n
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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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Method

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.

Beetroot, Salmon

Jordan Cook

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Issue 205

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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

For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.

Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.

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.

For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).

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.