For this recipe, you must start two days before. A sharp knife is a must to slice the salmon thinly, and a little will go a long way. The colours are outstanding, the taste delicate. Serve with a ...

Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag ... Pre-heat oven to 180C. Place the beetroot on a tray lined with rock salt and cook for 45-60 minutes, until tender.

“Cured salmon is a great option and you can make it 48 hours beforehand. You make the cure and wrap it up in the fridge. “Pair this with a cucumber gel, a beetroot puree and some homemade ...