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Combine the salt, sugar, beetroot, vodka and soy sauce in a bowl and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover
100g of sea salt
100g of sugar
530g of beetroot
75ml of vodka
500g of salmon fillet
25ml of soy sauce
Set aside in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure. Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge until required
For the fennel cream, whip the cream to a thick ribbon and add the chopped dill, salt, lemon juice and the fennel pollen. Season and whip again until soft peaks form
100ml of double cream
1 tsp dill
1 tsp fennel pollen
Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel pollen flowers and small pieces of dill. Spoon the cream over and serve
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