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Beetroot cured salmon, salmon pâté, root vegetable salad and thyme crackers

Beetroot cured salmon, salmon pâté, root vegetable salad and thyme crackers

Beetroot cured salmon, salmon pâté, root vegetable salad and thyme crackers

  • Starter
  • medium
  • 4
  • 2 hours, plus 30 hours curing

PT2H

PT30H

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1
To make the salmon, peel the beetroot and cut into 3cm cubes. Blend the beetroot, fennel seeds, tarragon, sugar and sea salt in a food processor to make the cure
  • 500g of raw beetroot
  • 3g of fennel seeds
  • 1/2 bunch of tarragon
  • 250g of caster sugar
  • 500g of sea salt
2
Pin bone and trim the salmon, lay it onto a large tray and pour the cure over. Cover with cling film then leave in the fridge for 10 hours. Turn the salmon over and cure for another 20 hours
  • 1 side of salmon
  • 1/2 side of salmon
3
Tip away the juices, wash off the cure and pat the salmon dry. At this stage your salmon is ready to eat, but you should chill until needed
4
To make the thyme crackers, finely chop the thyme and dice the butter. Combine the remaining ingredients in a mixer until it forms a dough. Divide into 6 balls. Cover in cling film and chill for 1 hour
  • 5 sprigs of fresh thyme
  • 90g of unsalted butter
  • 350g of plain flour
  • 1 tsp Cornish sea salt
  • 3 tsp baking powder
  • 140ml of water
5
Roll the dough through a pasta machine, starting at the widest setting and working it down to setting 2. Cut into long, thin triangles, and put on a non-stick baking sheet
6
Bake in a preheated oven at 180°C/Gas mark 4 for 12 minutes. Cool and store in an airtight container
7
To make the beetroot, wash the beetroot, cover with water in a pan, add a pinch of salt and a dash of vinegar
  • 500g of raw beetroot
  • sea salt
  • 10ml of white wine vinegar
8
Bring to a simmer and cook until the beetroot is soft but not breaking up, which should take about 45 minutes. Leave to cool in the water
9
Peel the beetroot, dice into 1/2 cm cubes and put in a bowl. Finely chop the shallot and garlic, add to the bowl, season and add a dash of vinegar. Cover with olive oil
  • 1 banana shallot
  • 1 garlic clove
  • 10ml of white wine vinegar
  • 100ml of olive oil
  • sea salt
  • pepper
10
To make the mayonnaise, put the egg yolks, mustard and white wine vinegar into a food processor and blend for 1 minute
  • 2 egg yolks
  • 3/4 tsp English mustard
  • 3/4 tsp white wine vinegar
11
Very slowly, with the motor running, add the oil until the ingredients have emulsified. Season to taste
  • 200ml of light olive oil
  • sea salt
12
For the root vegetable salad, peel and finely chop the carrot, celeriac, parsnip and beetroot. Finely slice the shallot
  • 1 carrot
  • 1/2 celeriac
  • 1 parsnip
  • 1 raw beetroot
  • 1 shallot
13
Combine all the ingredients in a bowl, including the chopped chives. Add enough mayonnaise to bind and season with Cornish sea salt
  • 1 tsp chives
  • Cornish sea salt
14
For the smoked salmon pâté, remove the skin and bones from the smoked salmon. Blend with the lemon juice in a food processor for 1 minute
  • 150g of smoked salmon
  • 1/2 lemon
15
Scrape down the side of the bowl, add the yogurt and cream cheese and blend for 2 minutes
  • 50g of natural yoghurt
  • 50g of cream cheese
16
Adjust the seasoning with salt, pepper and lemon juice. Transfer to a bowl and chill until required
  • Cornish sea salt
  • pepper
  • 1/2 lemon
17
Finely slice the salmon and fan across each plate. Scatter the diced beetroot over the salmon, and place a quenelle of the salmon pâté on top
18
In a side bowl, arrange a small heap of slaw, and finish with the thyme biscuits

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Ingredients

Metric

Imperial

Salmon

Beetroot

Mayonnaise

Root vegetable salad

Smoked salmon paté

Thyme crackers

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