The Australian Women’s Weekly Food — November 2017

CUREDSALMONSTEP-BY-STEP

ABEETROOT SALT CURE
Coarsely grate 1 large beetroot and
combine it with the unrefined sugar,
salt and coriander in a medium bowl,
to create the cure for the salmon fillet.

BWRAPPING SALMON FILLET

Line a large dish with two layers of

plastic wrap, overlapping slightly,

and extending over the sides enough

to enclose salmon. Spread half the

beetroot mixture in the base of

the dish. Place salmon on beetroot

mixture; top with remaining mixture.

Wrap tightly and refrigerate.

CPICKLED BEETROOT

Boil, steam or microwave beetroot

untiljust tender; cool. Cut beetroot

into matchsticks; combine with

remaining ingredients in a

small bowl; stand for 1 hour.

DROOT VEGETABLE SLAW

Combine yoghurt, lemon juice

and horseradish in a medium bowl.

Add carrot, celeriac, parsnip, fennel

and fennel fronds; toss gently to

combine. Season to taste.

EREMOVING SALMON FROM CURE

Take dish with salmon fillet out of

the fridge. Unwrap cured salmon

and scrape clean of beetroot mixture

with a spoon. Take care with beetroot,

as it will stain. Lift salmon onto a

piece of baking paper; discard

beetroot mixture.

FSERVING FISH & VEGETABLES

Thinly slice cured salmon fillet

witha sharp knife and serve with

pickled beetroot and root vegetable

slaw. Add small beetroot leaves

to salad, if you like.

BEETROOT-CURED

SALMON WITH ROOT

VEGETABLE SLAW

PREP + COOK TIME 1 HOUR (+ OVERNIGHT
REFRIGERATION) SERVES 4

You will need to start this recipe
the day before.

1 large beetroot (200g),
grated coarsely
1 cup (220g) unrefined sugar
(see tips, overleaf )
½ cup (150g) rock salt
2 teaspoons coriander seeds,
toasted, crushed
600g skinless boneless salmon fillet

PICKLED BEETROOT
1 large beetroot (200g)
1 tablespoon raspberry vinegar
1 teaspoon unrefined sugar (see tips)
¼ teaspoon sea salt flakes

ROOT VEGETABLE SLAW

⅓ cup (95g) greek−style natural

yoghurt

1 tablespoon lemon juice

2 teaspoons prepared horseradish

1 medium carrot (120g), cut into

long, thin strips

½ small celeriac (225g), cut into

long, thin strips

1 medium parsnip (250g), cut into

long, thin strips

1 medium fennel bulb (300g), sliced

thinly, fronds reserved

1 Line a large dish (big enough to

fit salmon fillet) with two layers of

plastic wrap, overlapping slightly,

and extending over the sides enough

to enclose salmon.

2 Combine beetroot, sugar, salt and

coriander in a medium bowl (Step A).

Spread half the beetroot mixture in

the base of the lined dish. Place salmon

on beetroot mixture (Step B); top with

the remaining beetroot mixture to

completely cover. Wrap salmon tightly

in the plastic wrap. Refrigerate overnight.

3 Make pickled beetroot and

root vegetable slaw (StepsC&D).

4 Unwrap cured salmon and scrape

clean of beetroot mixture (Step E).

Thinly slice with a sharp knife and

serve with pickled beetroot and root

vegetable slaw (Step F).

PICKLED BEETROOT

Boil ,steam or microwave beetroot

until just tender; cool. Cut beetroot

into matchsticks. Combine beetroot

with remaining ingredients in a small

bowl; stand for 1 hour. Drain.

ROOT VEGETABLE SLAW

Combine yoghurt, lemon juice and

horseradish in a bowl. Add carrot,

celeriac, parsnip, fennel

and fennel fronds; toss

gently to combine. Season.

56 AWW FOOD • ISSUE THIRTY FOUR