Preparation time is 15minutes
Total time is 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 1/2 cup white sugar
- 1teaspoons caraway seeds
- 800grams salmon fillets skin on, bones removed
- 1 Lebanese cucumber
- 2 baby beetroot, peeled
- 4 radishes
- 1 orange rind, finely grated
- 1 medium beetroot, peeled, grated
- 1teaspoons fennel seeds
- 3 lemon, wedges (to serve)
- 1/2 cup rock salt
- 1/2 bunch dill, chopped
Method
Step 1 of 5
Place salt, sugar, dill, orange rind and caraway and fennel seeds into a food processor and process until finely chopped. Transfer to a bowl. Add grated beetroot and mix well. This will release the beetroot juices.
Step 2 of 5
Spread 1/3 of the mixture over skin of salmon and place skin-side down in a glass or ceramic dish. Spread remaining mixture evenly over flesh side of salmon and pour juices over. Cover with plastic wrap, then top with a small chopping board and weigh down with cans. Refrigerate for 36-48 hours.
Step 3 of 5
Remove plastic wrap and, using paper towel, wipe mixture from salmon then rinse gently under cold running water. Pat dry with paper towel.
Step 4 of 5
Using a sharp knife, thinly slice salmon off the skin.
Step 5 of 5
Thinly slice beetroot, radishes and cucumber. Serve with sliced salmon, lemon wedges and dill sprigs.
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