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

by Nathan Outlaw
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Ingredients

Fish & Shellfish

  • 1/2 side of salmon
  • 150g of smoked salmon

Fruit & Vegetables

  • 500g of raw beetroot
  • 500g of raw beetroot
  • 1 banana shallot
  • 1 garlic clove
  • 1 carrot
  • 1/2 celeriac
  • 1 parsnip
  • 1 raw beetroot
  • 1 shallot
  • 1/2 lemon, juiced

Spices & Dried Herbs

  • 3g of fennel seeds

Salad & Fresh Herbs

  • 1/2 bunch of tarragon
  • 1 tsp chives, chopped
  • 5 sprigs of fresh thyme

Store Cupboard

  • 250g of caster sugar
  • 500g of sea salt
  • sea salt
  • pepper
  • 2 egg yolks
  • 3/4 tsp English mustard
  • sea salt
  • Cornish sea salt
  • Cornish sea salt
  • pepper
  • 350g of plain flour
  • 1 tsp Cornish sea salt

Oils & Vinegars

  • 25ml of white wine vinegar
  • 100ml of olive oil
  • 3/4 tsp white wine vinegar
  • 200ml of light olive oil

Dairy

  • 50g of natural yoghurt
  • 90g of unsalted butter, cold

Cheese

  • 50g of cream cheese

Bakery

  • 3 tsp baking powder

Beverages

  • 140ml of water, cold