26 May 2017

Cured salmon, fennel salad

Mix 100 gr coarse salt (the cheap rock version, not the expensive sea salt) with 2 tbsp sugar and 2 tbsp dill.
Ask you fishmonger for a salmon fillet of 400 gr (without the skin and the grey fatty stuff)

Cover the fillet on each side lightly with horseradish from a jar.

Put 2 sheets of clingfilm crosswise on a dish.
Put half the salt mix on it. then grated beetroot on top of it.
Then the salmon fillet.
Followed by more beetroot and finally the rest of the salt mix.

Pack tightly with the clingfilm.
Put something have on top and put in the fridge for 2 hours.

In the meantime mix 2 heaped tsp horseradish with 1/2 tsp Japanese rice vinegar, 2 tbsp olive oil and some pepper and salt.

Cut a fennel bulb very thin and mix with the horseradish dressing.

Two hours later cut the salmon into thin strips. I used broccoli sprouts as finishing touch.

(Inspiration: Donna Hay)

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