Beetroot-cured salmon with citrus salad & caramelised walnuts

Finely grate the beetroot and mix with the lemon zest, tarragon, sugar and salt.

2 Line a shallow dish with several layers of cling film in different directions, so it hangs over the edges. Spoon in half the beetroot mixture, drizzle with half the gin and put the salmon fillet on top. Spread the rest of the beetroot mix on top of the salmon, drizzle over the rest of the gin, then wrap as tightly as possible in the cling film. Leave to cure in the fridge for 48-72 hrs, turning the salmon occasionally (the longer you leave it, the firmer it becomes). Drain off any liquid as it escapes.

When the salmon is cured, scrape off the salt mixture really well, then rinse with cold water and dry well.

For the salad, put the sugar in a pan with 2 tbsp water and melt over a low heat. Bring to the boil and bubble until you have a golden caramel. Add the walnuts and mix together to coat. Tip onto a baking sheet lined with greased baking parchment and leave to cool.

Segment the citrus fruits over a bowl to catch the juice. Cut each segment into two or three pieces. Mix 4 tbsp of the juice with a pinch of salt and sugar, and plenty of black pepper. Whisk in the oil.

Finely slice the salmon. Divide the watercress and fruit segments between eight plates, then top with salmon. Scatter over the walnuts, drizzle over the dressing and serve.