Ingredients
- 600g skinless salmon, pin bones removed
- 500g beetroot, peeled and cut into small cubes
- 1/2 cup (70g) sea salt flakes
- 1/3 cup (70g) caster sugar
- 2 tsp coriander seeds
- 1 bunch coriander, roots trimmed and discarded, coarsely chopped
- 1 tsp ground white pepper
- 1/3 cup (80ml) vodka or gin
- 200g marinated goat’s cheese, drained and whipped
- 100g charcoal crackers
- Watercress sprigs, to serve
- Black sesame seeds, to serve
Serves: 8
Prep Time: 15 minutes PLUS 2 days
Cooking Time: Nil
Method
- Place two pieces of plastic wrap (large enough to enclose the salmon) in a plastic container. Place beetroot, salt, sugar, coriander seeds, coriander, pepper and vodka in the bowl of a food processor. Process until well-blended and combined. Pour half of the beetroot mixture onto the plastic wrap; place salmon on top and pour remaining beetroot mixture over the salmon. Fold over the plastic wrap and enclose tightly. Top with a small tray and press down firmly with weights, like food cans. Refrigerate for 24–36 hours to cure.
- Use paper towel to remove the beetroot mixture from the salmon. Place salmon on a clean board and, using a sharp, flexible knife, thinly slice the salmon across the grain. Lay salmon strips onto a plate or shape into rosettes.
- Place goat’s cheese into a bowl; arrange crackers, watercress and sesame seeds onto a platter for guests to assemble their own appetisers.
Recipe Notes
Salmon can be sliced and shaped into rosettes several hours before serving. Goat’s cheese can be whipped 24 hours prior to serving.
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