1/4 Side of Salmon (plus 250g of Sea Salt for Curing)

250g Raw Beetroot

2g Fennel Seeds

1 Sprig of Tarragon

125g Caster Sugar

Chef Glen Prance from Bloomsburys Biddenden shares his recipe for Beetroot Cured Salmon

  1. Carefully pin bone the salmon.
  2. Lay 2 oversized sheets of cling film onto a tray and place the salmon on the clingfilm, skin side down.
  3. Peel and cut the beetroot into 1cm chunks.
  4. In a food processor, purée the beetroot together with the fennel seeds, tarragon, salt and sugar.
  5. Pour the mixture over the salmon and wrap with cling film.
  6. Place the tray in a fridge to cure for 8 hours, then turn the salmon parcel over and cure for a further 6 hours.
  7. Wash the cure off and pat dry.
  8. Serve the salmon thinly sliced with a baby leaf salad, slices of orange flesh and a scattering of pomegranate seeds

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