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A better beetroot marinated salmon - Nigel Slater's beetroot marinated salmon with orange and dill (updated)

Better than Jamie I hear you chorus, better than Saint Jamie ... impossible!
I'm afraid 'tis true. Not only is it better, it's easier too.
This has all of the visual impact of Jamie's but for me it has a more refined taste.
It is particularly nice, just sliced thickly on a piece of buttered granary bread but would also be delicious with some horseradish sauce and a salad
So there you have it, when it comes to beetroot marinated salmon its Nigel 1 Jamie 0

Heres the recipe

Ask your fishmonger to scale and bone the salmon, but to leave the skin on. It is worth checking it over for any tiny bones when you get it home.

Serves 8-10

ingredients

a side of salmon boned, about 800g
demerera sugar 100g
coarse sea salt 175g
black peppercorns 10g
vodka 4 tbsp
dill a large bunch, about 30g
lemons 2
finely grated orange zest 2 tbsp 
raw beetroot 600g


Method

Check the salmon for any remaining bones, keeping an eye open for the tiny, almost invisible pin bones. These can be removed with tweezers. Lay the salmon skin-side down on a stainless steel enamel tin or glass dish. If the fish is too long, cut it in half.

Put the demerara sugar and salt in a mixing bowl. Roughly grind the peppercorns and add the sugar and the vodka. Roughly chop the dill and its stems, and add to the marinade. Finely grate the lemon zest and add to the sugar mixture with the grated orange zest. Peel and grate the beetroots, then stir into the other ingredients.

Spread the mixture over the fish and rub in well with your hands. Wrap a piece of clingfilm over the fish and place a heavy weight on top. (A small chopping board with a few cans on top will work.) Refrigerate for between 18 and 36 hours

Pour off and discard any liquid that has seeped from the marinade. Remove the cling film and scrape away the marinade, rinse lightly under cold water and pat dry.

Slice the fish thinly, as you would smoked salmon,and serve on bread, or crispbread with some cremefraiche with horseradish or indeed with a salad like the one below


celeriac, mustard and soured cream salad

gherkins 4
capers 1 tsp
wholegrain mustard 2 tsp
zest of half a lemon
orange zest, finely grated 2 tsp
caster sugar a pinch
dill, finely chopped 2 tbsp
celeriac, coarsely shredded 400g

If celeriac is a step too far, then try cucumber or lightly steamed and cooled potatoes instead. The point is to keep the flavours sharp and crisp to contrast with the sweet earthiness of the salmon. This recipe will appeal to anyone who doesn't like their Christmas starters too rich.

Serves 4-6

soured cream 300ml

Spoon the soured cream into a bowl. Roughly dice the gherkins and stir into the dressing with the capers, mustard and grated lemon and orange zest. Stir in a little salt, the sugar and the finely chopped dill.

Peel the celeriac and slice the flesh thinly (about the thickness of a pound coin will do). Cut these into small pieces. Toss the celeriac with the dressing. (If you do this immediately after the root is sliced then it won't discolour.) Leave for an hour or more for the flavours to marry, stir and serve with the fish. This will keep for 24 hours.
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