Beetroot Cured Salmon Side

Directions

1. Mix all ingredients, except for the salmon side, together in a large bowl

2. Spoon a third of the beetroot mixture into the base of a dish large enough to fit the salmon

3. Lay the salmon side on top of the beetroot and cover with the remaining mixture

4. Cover tightly with clingfilm and refrigerate for 48 hours, turning the salmon every 12 hours ensuring it is fully covered by the beetroot mixture

5. The salmon is ready when it is firm to the touch

6. Before serving, discard the beetroot mixture and carefully wash any remaining beetroot from the salmon. Slice thinly.

7. Mix the chopped dill, crushed garlic, creme fraiche in a small bowl with the juice and zest of a lemon. Season to taste.

8. Serve