Beetroot Cured Salmon With Citrus Salad Caramelised Walnuts Recipes

Steps:

• For the beet-cured salmon: In a medium bowl, combine the beets, fennel fronds and lemon zest. In a small bowl, stir together the salt, granulated sugar and black pepper.
• Place a sheet of plastic wrap over a rimmed sheet tray and place the salmon on top of the plastic wrap, skin-side down. Pack all sides of the salmon with the salt mixture, pressing down with clean hands to secure the mixture. Next, pack on the beet mixture. Cover tightly with plastic wrap and place in the refrigerator, weighed down with another sheet tray and heavy book, to cure for 72 hours.
• For the quickle: When the salmon is cured, combine the vinegar, salt, granulated sugar and 1/3 cup warm water in a mason jar. Shake to combine and dissolve the sugar and salt. Add the onions, close the lid, shake and set aside for 15 to 20 minutes.
• For the citrus vinaigrette: In a medium bowl, stir together the grapefruit juice, lemon juice, Dijon, salt and white pepper. Add the olive oil and whisk to combine.
• For the salad: Remove the beets and salt mixture from the salmon and rinse with water. Pat dry with paper towels and place on a cutting board. Using a super-sharp knife, slice the salmon thinly on an angle to get paper-thin slices. Set aside.
• In a medium bowl, dress the fennel with half of the citrus vinaigrette and toss together to combine.
• Cut the avocado horizontally around its equator and remove the pit. Remove the peel, place the halves cut-side down and run your knife across the avocado to cut 1/4-inch rounds.
• Place the dressed fennel on a large plate, top with the avocado, salmon slices, quick-pickled onions and toasted macadamia nuts. Drizzle with the remaining dressing and top with fennel fronds.

Steps:

• Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
• Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
• To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.