Beetroot-cured salmon with fennel, capers and kipfler potatoes

AT A GLANCE

  • Serves 8 people

  • 2 medium beetroot (about 200gm), coarsely grated
  • 375 gm caster sugar
  • 250 gm rock salt
  • 1 bunch coriander, coarsely chopped
  • 1 side of skinless salmon (about 1kg), pin-boned
  • 500 gm kipfler potatoes, scrubbed
  • 2 baby fennel bulbs, shaved horizontally
  • 50 gm salted baby capers, rinsed and coarsely chopped
  • 1 cup (loosely packed) baby watercress leaves (tips only), to serve
  • 100 gm salmon roe, to serve
  •  
  • Aïoli
  • 2 garlic cloves
  • 2 egg yolks
  • 200 ml olive oil
  • 2 tbsp lemon juice
01   Combine beetroot, sugar, salt and coriander in a bowl. Place 2 sheets of plastic wrap, overlapping and long enough to enclose salmon, on a work surface. Spread half the salt mixture over plastic, place salmon on top and pack remaining salt mixture around fish. Wrap fish tightly in plastic wrap and refrigerate for at least 8 hours, turning halfway through.
02   Bring a saucepan of salted water to the boil. Add potato and cook until tender (15-20 minutes), then drain and cool. When cool enough to handle, peel and cut into 5mm-thick diagonal slices and place in a bowl.
03   Meanwhile, for aïoli, process garlic and yolk in a food processor until a smooth paste forms. With motor running, gradually add oil in a thin steady stream and process until emulsified. Add lemon juice and season to taste.
04   Add fennel, capers and aïoli to potato and toss gently to combine. Unwrap cured salmon and wipe clean of salt mixture. Thinly slice with a sharp knife and serve with potato salad, watercress and salmon roe.

Recipe:

JOSE MIGUEL, MARGAN

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

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