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.

PEAS 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.