Place 400g salmon fillet flesh up on a double sheet of foil. Sprinkle 2 tbsp salt, 1 tbsp sugar, 1/2 tsp toasted fennel seeds and 1/2 tsp lemon zest over. Pour on 2 tbsp Pernod (if using) and close the foil. Place in the fridge for at least 24 hours.
Rinse off the marinade under cold water then pat dry the salmon. Cut 2 beetroots into 5mm dice. Peel a boiled egg. Separate the white from the yolk, then chop the whites.
Slice the salmon very finely across the fillet, line the slices up nicely on plates and arrange the beetroot on top. Sprinkle on the chopped egg whites then arrange some picked dill all over. Finish with a drizzle of olive oil and a little grated, frozen horseradish "snow".
No comments:
Post a Comment