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

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The beetroot-tinged salt-cure in this recipe from Nathan Outlaw infuses the salmon with an exciting earthiness, complemented perfectly with the herbed crackers and tangy paté.

First published in 2015







Root vegetable salad

Smoked salmon paté

Thyme crackers


  • Pasta machine


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
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
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
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
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
Bake in a preheated oven at 180°C/Gas mark 4 for 12 minutes. Cool and store in an airtight container
To make the beetroot, wash the beetroot, cover with water in a pan, add a pinch of salt and a dash of vinegar
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
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
To make the mayonnaise, put the egg yolks, mustard and white wine vinegar into a food processor and blend for 1 minute
Very slowly, with the motor running, add the oil until the ingredients have emulsified. Season to taste
For the root vegetable salad, peel and finely chop the carrot, celeriac, parsnip and beetroot. Finely slice the shallot
Combine all the ingredients in a bowl, including the chopped chives. Add enough mayonnaise to bind and season with Cornish sea salt
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
Scrape down the side of the bowl, add the yogurt and cream cheese and blend for 2 minutes
Adjust the seasoning with salt, pepper and lemon juice. Transfer to a bowl and chill until required
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
In a side bowl, arrange a small heap of slaw, and finish with the thyme biscuits
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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