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Beetroot and dill cured salmon with roast fennel

Serves: 4Category: Fish & SeafoodCourse: MainTemperature: 180˚C / Gas 4Machine: MixerTotal time (min.): 60 plus 3-4 days curing 
Beetroot-dill-cured-salmon-with-roast-fennel.jpg Beetroot-dill-cured-salmon-with-roast-fennel.jpg
This dish features tender salmon infused with earthy beetroot and aromatic dill, paired with the caramelized sweetness of roast fennel.

Ingredients

Tools

Method

Making the cure:

  1. 3-4 days before you plan to serve your dish, attach the compact chopper/grinder with half of the salt, sugar, dill leaves and a splash of vinegar, grind on a medium speed. Repeat the process with the other half and reserve together in a bowl.
  2. Remove the compact chopper/grinder and attach the food processor with the grating disc, grate the beetroots. Add the grated beetroot to the reserved salt mixture (the cure).
  3. Line a baking tray with clear film and spread over some of the cure.
  4. Cut the salmon in half, widthways and lay (skin side down) onto the baking tray. Cover the salmon with the rest of the mixture, making sure it is completely covered.
  5. Fold the clear film from underneath and put some more over the top of the salmon, sealing it. Place a chopping board on top and a couple of small, full tin cans. Leave in the fridge for 3-4 days, draining off excess liquid every now and then.

Making the dish:

  1. Preheat the oven to 180°C.
  2. Remove the salmon from the fridge, take off the skin and clean off the cure, leave it to come to room temperature for about half an hour, then slice finely.
  3. Attach the food processor with the slicing disc and slice the fennel bulbs and potatoes. Add the lemon juice to the slices and place on a baking tray drizzled with olive oil.
  4. Cook in the oven for about 30 minutes, or until starting to colour nicely, turning halfway through.
  5. Serve the sliced salmon with the cooked vegetables.

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