SALMON, BEETROOT, PEA CRUSH, SOURDOUGH
Simple basic ingredients, but beautiful together, here the devil is in the details.
INGREDIENTS:
CURED SALMON:
1 side of salmon skin off
1 kg sugar
500 gram salt
6 x cinnamon stick
5 tbsp cardomom
4 tbsp cumin
4 tbsp corriander seed
10 x star anise
PEA CRUSH:
500 gram Frozen peas – Blanched
1 x Onion – diced
1/2 bunch thyme – chopped
BEETROOT RELISH:
2 kg beetroot – grated
3 tbsp toasted fennel seeds
2 tbsp ginger – ground
2 tbsp cinnamon – ground
1 litre apple juice
200ml white wine vinegar
METHOD:
CURED SALMON:
Mix sugar, salt and spices and cover the salmon with them for 48 hours.
At 24 hours, turn salmon over in the mix.
After 48 hours wash off the salmon and slice thinly.
PEA CRUSH:
Saute onion and thyme, then leave it to cool. Pulse the blanched peas in a blender.
Fold through the peas and onion mix together and season to taste.
BEETROOT RELISH:
Combine all ingredients in a pot and bring to the boil then reduce to a simmer and cook until beetroot is tender without being mushy.
ASSEMBLY:
Toast up some sourdough, and add these three ingredients to your plate! Poached eggs go really well as an addition and if your feeling extra fancy, mix some sumac with sour cream and dollop on top.