Beetroot-cured salmon with citrus salad & caramelised walnuts

Beetroot-cured salmon with citrus salad & caramelised walnuts

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(2 ratings)

Prep: 40 mins plus at least 48 hrs chilling, no cook

More effort

Serves 8

This fresh, seasonal dish with cured salmon and citrus fruit is as delicious as it is pretty on the plate. Delicately  When it comes to Christmas starters, think pink!

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal417
  • fat25g
  • saturates4g
  • carbs23g
  • sugars22g
  • fibre3g
  • protein23g
  • salt2.5g
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    For the salmon

    • 3 raw beetroots, peeled
    • 1 lemon, zested



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • small pack tarragon, finely chopped



      A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

    • 100g golden caster sugar
    • 100g flaky sea salt
    • 800g piece salmon fillet, skin removed
    • 100ml gin



      Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

    For the salad

    • 100g golden caster sugar
    • 50g walnut halves
    • 3 pink grapefruit



      Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

    • 2 large oranges



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 4-5 tbsp extra virgin olive oil
    • 175g watercress



      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


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

    2. 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.

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

    4. 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.

    5. 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.

    6. 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.

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