Beetroot Cured Salmon with Zesty Mayonnaise
Brought to you by Big Glory Bay
This vibrant cured salmon packs a punch in both appearance and flavour.
Serves: 12
INGREDIENTS
1.3-kilogram (approx) side of Big Glory Bay salmon, skin on, pin-boned
Cure
4 teaspoons dill seeds
1 tablespoon coriander seeds
1 teaspoon aniseed (see Cook’s note)
1 teaspoon black peppercorns
⅓ cup each caster sugar and sea salt
finely grated zest 1 large lemon
1 large beetroot, peeled and grated on the large holes of a box grater (you need 2 cups grated)
2 tablespoons gin or ouzo
Zesty mayonnaise
1 cup egg mayonnaise
1 tablespoon lemon juice
2 tablespoons finely
chopped capers
2 tablespoons finely
chopped cornichons
2 tablespoons finely
chopped dill
sea salt and ground pepper
To serve
sprigs of dill or chervil
drained capers
METHOD
Cure: Toast the dill seeds, coriander seeds, aniseed and peppercorns in a small dry sauté pan over a low heat until fragrant. Place in a spice grinder and blitz until finely ground.
Tip into a bowl and add all the remaining ingredients, stirring well to combine.
Place the salmon skin side down on a lipped baking tray that is lined with a double thickness of plastic wrap, leaving plenty to hang over the sides. Pack the beetroot cure evenly over the top then pull the wrap up over the salmon to completely enclose. Set another baking tray on top and weight down with a couple of tins. Refrigerate for 2 days.
Mayonnaise: Stir everything together in a bowl and season with salt and pepper.
To serve: Unwrap the salmon and gently scrape off the cure then wipe with damp kitchen towels. Don’t rinse under the tap.
Place on a platter and top with the herbs and capers. Slice thinly to serve and pass around the zesty mayonnaise separately.
Cook’s note: Aniseed is not the same spice as star anise. Aniseed is the spice used to make the French drink pastis and is widely used in Europe and the Middle East to flavour breads and cakes.
Click here to purchase Big Glory Bay salmon.
Big Glory Bay
bigglorybay.co.nz
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