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.