LYNTON'S BEETROOT CURED SALMON
800 g s
ide on salmon, skin off and pinboned
250 g caster sugar
500 g salt
2 large beetroot, peeled and cut into small chunks
1/2 bunch tarragon
2 tsp nigella seeds
In a blender or food processor blend ingredients beetroot, sugar, salt, tarragon and nigella seeds. Loosen with a little water to start the process if needed.
Cover salmon and cure for 24 hours. Rinse off salmon under cold water and pat dry.
Slice to desired thickness and serve how you see fit, great with poached eggs and flatbread.
EMMA'S SCONES WITH JAM & CREAM
EMMA'S CHEESY HAM TART
MY MARKET KITCHEN
Creative Media Productions