Thank you to Andy and Roz at Hara for sharing this delicious recipe.
Serves 4-6 as a light lunch
Ingredients:
■ 1 small bunch of thyme
■ 500g raw beetroot, peeled
and roughly chopped
■ 500g sea salt
■ 250g caster sugar
■ Juice and finely grated zest
of 2 oranges
■ 'k side of salmon, trimmed
and pin boned
Method:
Pick the thyme leaves and place in a food processor together with the beetroot and blend to a paste.
Transfer to a bowl and stir together with the salt, sugar, orange juice and zest.
Pour the mixture into a large box or tray, big enough to hold the salmon. Add the salmon, ensuring that all sides are covered with the
beetroot mix. Cover and refrigerate for 24 hours.
After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt.
Dry with paper towel and transfer to a wire rack on a tray. Refrigerate 22 IRISH EXAMINER Weekend | 9.11.2024 for a further 24 hours before using, to allow the salmon to dry and firm up further.
Horseradish Cream
Ingredients:
■ 100ml creme fraiche
■ 100ml double cream
■ 1 tbsp horseradish sauce
■ zest of 1 lemon
■ salt and pepper
Method:
Whip the creme fraiche and cream together, then fold in the horseradish sauce and lemon zest - add more horseradish if you prefer more zing! Season with salt and pepper to taste.
Apple Salad
Ingredients:
■ 1 eating apple, Granny Smith or similar
■ 1 lemon, juiced
Method:
Carefully shave the apple into thin slices on a mandolin or using a sharp knife. Toss with the lemon juice to stop it browning, then add a drizzle of olive oil.
To serve, slice the salmon across into thin slices and lay on a plate.
Add a spoonful of horseradish cream and some apple slices.
Garnish with a leaf or two of watercress or rocket salad.
Any leftover salmon will keep covered in the fridge for 2-3 days
