Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers

servings4
2 hours

Ingredients

Salmon

  • 1/2 side of salmon
  • 500g of raw beetroot
  • 3g of fennel seeds
  • 1/2 bunch of tarragon
  • 250g of caster sugar
  • 500g of sea salt

Beetroot

  • 500g of raw beetroot
  • 25ml of white wine vinegar
  • 1 banana shallot
  • 1 garlic clove
  • 100ml of olive oil
  • sea salt
  • pepper

Mayonnaise

  • 2 egg yolks
  • 3/4 tsp English mustard
  • 3/4 tsp white wine vinegar
  • 200ml of light olive oil
  • sea salt

Root vegetable salad

  • 1 carrot
  • 1/2 celeriac
  • 1 parsnip
  • 1 raw beetroot
  • 1 shallot
  • 1 tsp chives, chopped
  • Cornish sea salt

Smoked salmon paté

  • 150g of smoked salmon
  • 1/2 lemon, juiced
  • 50g of natural yoghurt
  • 50g of cream cheese
  • Cornish sea salt
  • pepper

Thyme crackers

  • 350g of plain flour
  • 1 tsp Cornish sea salt
  • 5 sprigs of fresh thyme
  • 3 tsp baking powder
  • 90g of unsalted butter, cold
  • 140ml of water, cold

Method

1
To make the salmon, peel the beetroot and cut into 3cm cubes. Blend the beetroot, fennel seeds, tarragon, sugar and sea salt in a food processor to make the cure
  • 500g of raw beetroot
  • 3g of fennel seeds
  • 1/2 bunch of tarragon
  • 250g of caster sugar
  • 500g of sea salt
2
Pin bone and trim the salmon, lay it onto a large tray and pour the cure over. Cover with cling film then leave in the fridge for 10 hours. Turn the salmon over and cure for another 20 hours
  • 1 side of salmon
  • 1/2 side of salmon
3
Tip away the juices, wash off the cure and pat the salmon dry. At this stage your salmon is ready to eat, but you should chill until needed
4
To make the thyme crackers, finely chop the thyme and dice the butter. Combine the remaining ingredients in a mixer until it forms a dough. Divide into 6 balls. Cover in cling film and chill for 1 hour
  • 5 sprigs of fresh thyme
  • 90g of unsalted butter
  • 350g of plain flour
  • 1 tsp Cornish sea salt
  • 3 tsp baking powder
  • 140ml of water
5
Roll the dough through a pasta machine, starting at the widest setting and working it down to setting 2. Cut into long, thin triangles, and put on a non-stick baking sheet
6
Bake in a preheated oven at 180°C/Gas mark 4 for 12 minutes. Cool and store in an airtight container
7
To make the beetroot, wash the beetroot, cover with water in a pan, add a pinch of salt and a dash of vinegar
  • 500g of raw beetroot
  • sea salt
  • 25ml of white wine vinegar
8
Bring to a simmer and cook until the beetroot is soft but not breaking up, which should take about 45 minutes. Leave to cool in the water
9
Peel the beetroot, dice into 1/2 cm cubes and put in a bowl. Finely chop the shallot and garlic, add to the bowl, season and add a dash of vinegar. Cover with olive oil
  • 1 banana shallot
  • 1 garlic clove
  • 10ml of white wine vinegar
  • 100ml of olive oil
  • sea salt
  • pepper
10
To make the mayonnaise, put the egg yolks, mustard and white wine vinegar into a food processor and blend for 1 minute
  • 2 egg yolks
  • 3/4 tsp English mustard
  • 3/4 tsp white wine vinegar
11
Very slowly, with the motor running, add the oil until the ingredients have emulsified. Season to taste
  • 200ml of light olive oil
  • sea salt
12
For the root vegetable salad, peel and finely chop the carrot, celeriac, parsnip and beetroot. Finely slice the shallot
  • 1 carrot
  • 1/2 celeriac
  • 1 parsnip
  • 1 raw beetroot
  • 1 shallot
13
Combine all the ingredients in a bowl, including the chopped chives. Add enough mayonnaise to bind and season with Cornish sea salt
  • 1 tsp chives
  • Cornish sea salt
14
For the smoked salmon pâté, remove the skin and bones from the smoked salmon. Blend with the lemon juice in a food processor for 1 minute
  • 150g of smoked salmon
  • 1/2 lemon
15
Scrape down the side of the bowl, add the yogurt and cream cheese and blend for 2 minutes
  • 50g of natural yoghurt
  • 50g of cream cheese
16
Adjust the seasoning with salt, pepper and lemon juice. Transfer to a bowl and chill until required
  • Cornish sea salt
  • pepper
  • 1/2 lemon
17
Finely slice the salmon and fan across each plate. Scatter the diced beetroot over the salmon, and place a quenelle of the salmon pâté on top
18
In a side bowl, arrange a small heap of slaw, and finish with the thyme biscuits