Beetroot cured salmon fillet

Method

1. To make the curing mixture, whizz the beetroot, salt, sugar, horseradish, coriander seeds and dill in a food processor or put in a jug and whizz with a stick blender until fairly smooth.

2. Put the salmon in a ceramic/glass dish. Spread the beetroot mixture all over the salmon to coat, then cover with cling film and put a small chopping board/ tray/dish on top, weighed down with a few full tins. Chill for 2-3 days to allow the salmon to cure.

3. When you’re ready to serve, put the red onion in a small glass/ceramic bowl with the lemon juice and a large pinch of salt and set aside to quick-pickle. Rinse off the excess lemon/salt, then put back in the bowl and stir in the radishes and cucumber, extra-virgin olive oil and a splash of vinegar.

4. Scrape away the excess cure from the salmon. Serve on a board, in slices, scattered with the pickled onion mixture, herbs and lemon wedges for squeezing.