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INGREDIENTS: Beetroot Cured Salmon

  • 5 medium beetroot, grated
  • 2 lemons zested and juiced
  • 0.5 cup salt
  • 1 cup sugar
  • 1 clove garlic grated
  • 5cm ginger peeled and grated
  • 1 bunch coriander chopped
  • Black pepper
  • Skinned salmon off cuts


Mix all the ingredients except salmon and squash together. Emerge salmon under mixture and cure for 12-24 hours.

INGREDIENTS: Gremolata Emulsion

  • 100ml milk
  • 1 clove garlic
  • 1 handful parsley
  • 1 handful corrainder
  • Zest of 2 lemons


  1. Blend all ingredients until smooth. Then transfer to a food processor and beat at high speed while slowly drizzling in oil in a thin stream to create an emulsion.
  2. Add until desired constancy is reached. That of thick mayonnaise works well.
  3. Thinly slice the salmon and serve with Gremolata Emulsion, Salmon Roe, Garlic Flowers and fresh granny smith apple cubes.


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