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Beetroot Cured Salmon
Our Baxters Beetroot cured salmon makes a stunning dish to serve at a dinner party.
Drain the jar of beetroot in a sieve over and bowl and retain the pickling vinegar. This will be used in the dressing.
Keep back 3 whole beets then blend the rest in a food processor. Add the salt and sugar.
Once combined rub this mixture over the fish ensuring to coat evenly. Wrap tightly in cling film and place in the fridge for at least 8 hours but preferably overnight.
Mean while Cut 2 of the remaining beets int 1 cm cube. Set aside.
Cut the other into small cubes, as small as you can manage.
Segment the orange and dice the feta into 1cm cubes. Set aside.
To make the dressing, whisk together the oil, 30ml of the pickling vinegar and the mustard. Add the small diced beetroot and the parsley. Season.
Once the salmon is cured, remove from the fridge and wash off the cure mix. Pat dry on kitchen paper.
Slice the salmon as thinly as possible.
To serve, arrange the salmon on 4 plates, divide the orange, feta and pickled beets evenly, dress with the dressing and finish with the beet leave.
Try experimenting by adding star anise or caraway seeds to give the salmon more depth of flavour.