BEETROOT CURED BIG GLORY BAY KING SALMON WITH A ZESTY MAYONNAISE
Serves about 12
- 1 side of Big Glory Bay King Salmon, skin on, pin-boned (approx. 1.3 kilograms)
- 4 teaspoons dill seeds
- 1 tablespoon coriander seeds
- 1 teaspoon aniseed (see Cook’s note)
- 1 teaspoon black peppercorns
- ⅓ cup each caster sugar and sea salt
- finely grated zest 1 large lemon
- 2 tablespoons gin or ouzo
- 1 large beetroot, peeled and grated on the large holes of a box grater (you need 2 cups grated)
- 1 cup egg mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped capers
- 2 tablespoons finely chopped cornichons
- 2 tablespoons finely chopped dill
- sea salt and ground pepper
- sprigs of dill or chervil
- drained capers
- Toast the dill seeds, coriander seeds, aniseed and peppercorns in a small dry sauté pan over a low heat until fragrant. Place in a spice grinder and blitz until finely ground. Tip into a bowl and add all the remaining ingredients, stirring well to combine.
- Place the salmon skin side down on a lipped baking tray that is lined with a double thickness of plastic wrap, leaving plenty to hang over the sides. Pack the beetroot cure evenly over the top then pull the wrap up over the salmon to completely enclose. Set another baking tray on top and weigh down with a couple of tins. Refrigerate for 2 days.
- Stir everything together in a bowl and season with salt and pepper.
- Unwrap the salmon and gently scrape off the beetroot cure then wipe with damp kitchen towels
Don’t rinse under the tap.
- Place on a platter and top with the herbs and capers. Slice thinly to serve and pass around the zesty mayonnaise separately.
Cook’s note: Aniseed is not the same spice as star anise. Aniseed is the spice used to make the French drink pastis and is widely used in Europe and the Middle East to flavour breads and cakes.