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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.



For the salmon

  • 1 Side of salmon, skinless and pin bones removed. (about 900g)
  • 170g Good quality salt
  • 85g Sugar
  • 1 Lemon
  • 2 Medium beetroots (peeled and grated)


For the celeriac remoulade

  • 300g Celeriac (peeled, grated and placed in lemon water to stop it from discolouring)
  • 60g Crème fraiche
  • 10g Chopped parsley or dill
  • 5g Dijon mustard


For the dill oil

  • 30g Dill
  • 200ml Rapeseed oil
  • Squeeze of Lemon juice


For garnish

  • Extra Crème fraiche, pink peppercorns, ciabatta toast and fresh pea shoots.

Cure the salmon (1-2 days before serving)


1. Lay the salmon skin side down on a tray that will fit in the fridge lined with a few slices of cling film. Juice the lemon and brush on top of the salmon.


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2. Mix the salt and sugar together and pack on top of the salmon. Finally, top with the grated beetroot.




3. Wrap the salmon tightly in the cling film and place in the fridge with some weight on it (baked bean cans or another tray will do).


4. Leave the salmon for 1-2 days turning it over regularly. The time here will depend on how far you want to take the cure, but it should be a minimum of 12 hours.


5. Remove from the fridge, wash any salt and beetroot from the salmon and pat it dry.


Make the dill oil


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6. For the dill oil pick the dill and blend with the rapeseed oil. Drizzle in some lemon juice to taste and season.


Make the celeriac remoulade




7. Drain the grated celeriac, combine with crème fraiche, the chopped herbs, the Dijon mustard and some seasoning.


Plate and assemble


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8. To assemble swipe some extra crème fraiche onto the plate with a spoon and sprinkle some crushed pink peppercorns on the top. Thinly slice the salmon and arrange 3 slices on top of the crème fraiche. Top with a generous teaspoon of the celeriac mixture. Garnish with toast and pe shoots and dress with the oil.






This recipe was brought to you by…


Warren O’Connor
Head Chef at Cheltenham Racecourse



This recipe was brought to you by…


Lawrie Jeffries
Head Chef at Warwick Racecourse




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