this recipe is a mash up of Jamie Oliver's beetroot carpaccio, Nigel Slaters beetroot cured salmon and Polpo's horseradish dressing. We have served it as a starter a couple of times and people seem to really enjoy it. The salmon looks absolutely beautiful when cured with beetroot. There are loads of recipes on the web but my favourite is this one from Nigel Slater. The only slight amendment I would make is to lightly rinse the salmon to make sure all the cure comes off making the salt flavour really delicate. For the same reason I advocate curing for a little less time than he does ... I would go for 24 -36 hours. So without wishing to state the bleeding obvious, you need to prepare this dish ahead of time! I have also cheated by using pre cooked beetroot for the carpaccio but you could of course cook from fresh yourself. nb by pre-cooked I do not mean pickled! Serves 8-10 the salmon Ask your fishmonger to scale and bone the salmon, but to leave the skin on. It is
Cooking and eating with my family and friends