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