Beetroot, Elderflower & Rose Cured Salmon with Pickled Cucumber and Sorrel.

Serves 4 Prep time 77 hrs Bake time 0
Beetroot, Elderflower & Rose Cured Salmon with Pickled Cucumber and Sorrel.

Ingredients

Cured Salmon:

  • 500 g middle cut salmon fillet
  • 1 beetroot
  • 80 g caster sugar
  • 80 g salt
  • 25 ml Belvoir Elderflower & Rose Cordial

Pickled Cucumber:

  • 1/2 cucumber
  • 30 ml spirit vinegar
  • 60 g caster sugar
  • 60 g water

Method

  1. Grate the beetroot on a box grater and mix with sugar, salt, and Elderflower & Rose Cordial.
  2. Rub the beetroot mixture all around the salmon, place on a tray, cover with cling film and leave in the fridge for 72 hours.
  3. After 72 hours, rinse the salmon in cold water quickly and dry with a kitchen towel, the salmon is now ready to use.
  4. Slice the cucumber thinly and sprinkle a bit of salt on top of the of it.
  5. Mix the sugar and vinegar to dissolve and add the water.
  6. Add the cucumber to the pickling liquor, leave the cucumber in the pickling liquor for at least 4 hours before it’s ready to use.
  7. To assemble the dish, slice the salmon thinly at an angle, place 4 slices on each plate and serve with the pickled cucumber and sorrel.