Beetroot Cured Salmon with Crème Fraîche & Capers

This is a perfect light and tasty, make-ahead opener to a winter dinner.

100g rock salt

3 tablespoons freshly ground black pepper ¼ cup brown sugar

1 large raw beetroot (about 250g), peeled and grated

400g deboned and skinned salmon fillet 75ml canned apple juice

75ml crème fraîche

2 tablespoons capers, drained

6-8 small lemon wedges

½ cup micro-greens, optional

Mix rock salt, pepper, brown sugar and beetroot in a bowl. Put half in a non-metallic dish just large enough to fit the salmon. Place the salmon on top and cover with the remaining beetroot mixture. Pour over the apple juice, then cover the dish and leave to “cure” in the fridge for a minimum of 8 hours or up to 2 days.

To create the salmon “rounds” for serving, cut out 6-8 circles of waxed paper (I usually cut 15cm paper rounds for 21cm plates.) If using baking paper, lightly grease it with baking spray.

Remove the salmon from the dish and gently wash off the beetroot mixture. Pat the salmon dry, then slice very thinly. Lay the slices in a single layer on each paper round. When ready to serve, invert the paper over the plates (so the salmon is arranged on the plate) and peel away the paper. Alternatively, stack the rounds of salmon and cover, then keep in the fridge for 2-3 days before serving.

Garnish the salmon with crème fraîche, capers, lemon wedges and microgreens. Serves 6-8