Beetroot cured salmon served with soft boiled egg and buttered muffin

INGREDIENTS:

• ½ side salmon fresh, pin-boned, and skin left on
• 200g cooked beetroot (not in vinegar)
• 50g caster sugar
• 75g flaked sea salt
• 25g dill, roughly chopped
• ½ tsp milled pepper

METHOD:

1. Place the salmon onto a large piece of cling film.
2. Place the beetroot, sugar, dill and black pepper into a food processor and blend until you have a smooth paste. Tip into a bowl and mix with the sea salt.
3. Spread the beetroot mixture all over the salmon so no flesh can be seen.
4. Wrap as tightly as you can in 3-4 layers of cling film and place into a airtight container, place in the fridge.
5. The following day, unwrap the cling film, drain off any excess water and re-wrap and pop back into the fridge for another day. After 2 days the salmon will be ready to serve.
6. Wash off any curing mixture and pat dry with kitchen roll.
7. Slice thinly using a sharp knife and serve on a buttered muffin, topped with a soft boiled egg. 
8. Any leftover salmon can be used in our Party Food recipes here.