Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers
4
2 hours
Ingredients
Salmon
1/2 side of salmon
500g of raw beetroot
3g of fennel seeds
1/2 bunch of tarragon
250g of caster sugar
500g of sea salt
Beetroot
500g of raw beetroot
25ml of white wine vinegar
1 banana shallot
1 garlic clove
100ml of olive oil
sea salt
pepper
Mayonnaise
2 egg yolks
3/4 tsp English mustard
3/4 tsp white wine vinegar
200ml of light olive oil
sea salt
Root vegetable salad
1 carrot
1/2 celeriac
1 parsnip
1 raw beetroot
1 shallot
1 tsp chives, chopped
Cornish sea salt
Smoked salmon paté
150g of smoked salmon
1/2 lemon, juiced
50g of natural yoghurt
50g of cream cheese
Cornish sea salt
pepper
Thyme crackers
350g of plain flour
1 tsp Cornish sea salt
5 sprigs of fresh thyme
3 tsp baking powder
90g of unsalted butter, cold
140ml of water, cold
Method
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
25ml 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