Perfect for the party season; indulge your inner chef by experimenting with different combinations for appetisers including cured salmon and our Beetroot & Horseradish Relish.
Method
Mix the Beetroot & Horseradish Relish with the sugar and salt.
Drape a large piece of cling film over a shallow tray big enough to contain your salmon. Spoon a third of the beetroot cure on top of the cling film, spreading it out a little. Top with 1 half of the salmon, skin facing down. Spoon another third of the cure on top of the salmon flesh spreading a around the sides. Place the other piece of salmon on top, flesh facing down. Finish with the remaining beetroot and horseradish cure, again spreading around the edges of the salmon. Wrap in the cling film. Add a few more layers of cling film to contain the salmon and cure. It needs to be tight enough to prevent the cure from leaking but don’t suffocate it – the juices need to be able to escape as the salt works its magic.
Place another, smaller, tray on top of the salmon and weigh it down with something heavy.
Leave to cure for 3 days in the fridge, turning the salmon over daily and draining any liquid that collects in the tray.
Unwrap after 3 days (the salmon should feel firm to touch at the thickest part), remove and discard the cure. Slice as thinly as possible and enjoy!
Ingredients:
650g fillet of salmon, cut in half width-ways (get as fresh and good quality as you can)
For the cure:
1 x 220g jar Tracklements Beetroot & Horseradish Relish
50g caster sugar
70g flaked salt
Our favourite ways to serve it at a party:
1.) Cucumber boats, cured salmon, spoonful of Beetroot & Horseradish Relish with a dill garnish.
2.) Sourdough crispbread with cream cheese, salmon, Beetroot & Horseradish Relish and dill (also sensational with just the relish).
3.) Blinis with sour cream, cured salmon, soft boiled quails’ egg, dill.
4.) Mini jacket potatoes, creme fraiche, cured salmon and Beetroot & Horseradish Relish.
5.) Potato rosti, cured salmon and watercress.
