Beetroot Cured Salmon

1 side of fresh salmon skin on

1kg of raw beetroot grated ( leave the skin on)

6g of fennel seeds

1/2 bunch of tarragon , roughly chopped

500g of brown sugar

1kg of salt

Method.

1. Lay the salmon fillet, skin side down, on a board and check for any fine pin bones. Pinch out any bones with tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure. 2. Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay the fillet, skin side down, on the cure, then pack over the remaining cure mix. Wrap the now buried fillet tightly in the cling film. Place in a container with sides as the parcel will leak liquid as it cures. Leave in the fridge for 24 hours. 3. To serve, unwrap the salmon from the cling film and brush off the marinade , rinse and pat dry. Slice the salmon into thin slivers.