Beetroot Cured Salmon
Crème fraiche, celeriac and split dill oil
A fresh salmon fillet is cured over a few days with added beetroot to give it colour and depth of flavour.
Celeriac, sometimes called celery root, is that knobbly looking vegetable that a few people struggle with. It has a great earthy celery taste and is brilliant as a soup or puree but it can be eaten raw in a salad. Celeriac remoulade is a classic French salad of finely sliced strips of celeriac tossed in mayonnaise and flavoured with Dijon mustard. Crème fraiche makes a lighter alternative to mayonnaise.
The dill oil is flavoured and ‘split’ with lemon juice. Serve with some toasted ciabatta for that added extra.