• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

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

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

NAVIGATE

FOLLOW

SITES

© 2023