Serves 4
Ingredients
- 1.2kg side of fresh Irish salmon, skinned and boned
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 175g light soft brown sugar
- 110g rock salt
- Small bunch of dill, chopped
- 2 medium beetroot, scrubbed, trimmed and peeled
- For the dill potatoes
- 1 small onion, finely chopped
- 1 clove of garlic, finely chopped
- Extra virgin olive oil
- 3 large potatoes, diced
- 100ml cream
- 2 tsp dill, chopped
- Extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Crush the fennel seeds and peppercorns in a pestle and mortar. Mix with the sugar and salt. Add half the dill to make a paste.
- Grate the beetroot and add to all the other ingredients.
- Place the salmon in a non-metal dish and rub the paste on both sides of the salmon.
- Cover with cling film. Put a baking tin on top, and weigh down with some heavy weights (i.e. cans of beans).
- Leave in the fridge for at least 3 days. This will help the beetroot to colour the salmon and for the fish to cure.
- Brush off the marinade, rinse the fish briefly under cold water and pat dry. Sprinkle with the remaining dill and chill until ready to serve.
- To prepare the dill potatoes, heat the oil in a small saucepan and sauté the onion for 5 minutes, adding the garlic and cook for a further 2 minutes. Add in the potatoes and cover with the cream. Season with salt and pepper. Add the remaining dill and simmer gently for 10-12 minutes until cooked.
- Check the seasoning, adding more salt and pepper as required. Serve warm with the beetroot cured salmon.