Beetroot cured salmon w/ creme fraiche

This stunning way to serve salmon is pretty simple to put together and makes gorgeous summer appetiser. Pair it with the best bread you can find.

This recipe was created to pair with the delicious vintage rose from my friends Nautilus Estate. it is a blissful pairing.

Beetroot cured salmon

Serves 10 - 12 as a snack

1 large beetroot – grated

2 ½ tablespoons salt

2 tablespoons caster sugar

80mls vodka or gin

1/3 cup finely chopped fresh dill

Zest of 1 lemon

1 side of salmon 800g – 1kg

150g crème fraiche

Zest of 1 lemon

2 tablespoons capers

Sea salt and cracked black pepper

To serve: toasted sourdough or baguette slices, cucumber slices, caperberries (optional), and fresh dill

Combine the beetroot, salt, sugar, gin, dill and lemon zest in a bowl. Stir well.

Line a large dish with two layers of baking paper (leaving plenty of paper to hang over the sides) and place the salmon on top skin-side down. Smear evenly with all the beetroot mixture. Wrap the baking paper around the salmon and cover with one or two layers of plastic wrap so that it is snugly wrapped.

Place a slightly smaller dish / tray on top of the salmon and place a heavy item on top to act as a weight. Leave the salmon for 2 days in the fridge. You can remove the weight after 24 hrs. You can drain off any excess liquid once a day.

Remove all the wrapping from the salmon and rinse quickly under cold water. Pat dry with paper towels and store in an airtight container.

Combine the crème fraiche, lemon and capers. Season well.

Serve salmon on top of slices of toasted bread with a generous spread of crème fraiche, a cucumber slice, fresh dill and one of the caperberries. Finish with a good grind of cracked black pepper. Salmon will last 1 week in the fridge in an airtight container.