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Beetroot cured salmon, Granny Smith slaw and crème fraiche


As Christmas is around the corner, after the year we had I can imagine there are a lot of people wanting to let there hair down and enjoy the festive season. So, myself & Lawrence (Head chef Warwick racecourse) will post some Christmas ideas leading up to the 25th December.


So, for the first recipe I am going to show you how to make beetroot cured salmon, Granny Smith slaw and crème fraiche.

Ingredients for cured salmon

Serves 6 (as this is the Rule!)

  • 600g Scottish Salmon skinned & pin boned
  • 300g sea salt
  • 200g caster sugar
  • 2x lemon (juice & zest)
  • 2x limes (juice & zest)
  • 125g beetroot (blended)


Ingredients granny smith slaw & crème fraiche

  •  2x Granny smith
  • ¼ fennel
  • 10g dill
  • 120g Crème fraiche


For the Cured Salmon

  • First, we need to prep the salmon ready for curing, when buying your salmon ask the fishmonger to skin & take out the pin bones, which will save you time.
  • Place the salmon on a chopping board upside down so you can see the brown belly meat this needs to be taken of the salmon. With a sharp knife gently cut away the brown meat and discard.
  • In a large bowl add the salt, sugar, lemon & lime juice, zest & beetroot then gently mix together.
  • Laid out a length of cling film and place half the mix on to the cling film.
  • Spread the mix to be the same size as your salmon, place the salmon on top of the mix then place the other half of the mix on top then wrap in cling film making sure the salmon tightly wrapped, place in the fridge for 12 hours.
  • Take the salmon out of the fridge and cut away the cling film, take out the salmon give it a wash to rinse out the exceed curing salts etc then dry.
  • With a long sharp knife cut thin strips and place on to a plate.


For the granny smith Slaw & creme fraiche

  • Slice the granny smith apples & fennel very thinly,
  • Then chop into julienne (see picture). Finely chop dill
  • Then combine them.
  • If you find the crème fraiche is too loose then place into a tea towel, tie the four ends together and hangover a sink to drain some of the liquid.

Plating up  

  • Place 3 to 4 strips of salmon on a plate, then with a hot dessert spoon scoop the crème fraiche placing it in the middle of the salmon.
  • Add the granny smith slaw.
  • A simple starter but it will look stunning on your Christmas table good luck!

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