SMORGASBORD PLATTER

BEETROOT GRAVADLAX

INGREDIENTS

750g very fresh, skin on side of salmon
200g white sugar
500g pack coarse rock salt
200g beetroot, peeled and grated

Zest 1 lemon
2 tsp fennel seeds
4 tbsp dill, roughly chopped
2 tsp black peppercorns, roughly pounded

METHOD

1. Combine the curing ingredients and set to one side. Place the salmon in a nonmetallic dish, skin side down and press the curing mix onto the flesh. Cover with cling film, place a board on top and weigh down with heavy tins. Refrigerate for 12 hours.

2. Brush off the cure and set aside. Turn the salmon skin side up and press the cure back on to it. Cover with fresh cling film, place a board on top and weigh down again. Refrigerate for another 12 hours.

3. Brush the cure off, wipe with kitchen roll and chill until you’re ready to slice.

SMOKED SAMON PATE

1. Place 300g roughly chopped smoked salmon, 200g full-fat cream cheese, 3 tbsp crème fraîche or natural yoghurt, the juice and zest ½ lemon, 2 tbsp chopped chives and 2 tbsp chopped fresh dill in a food processor and blitz to make a thick, textured paté.

2. Check the seasoning, adding more pepper and lemon juice if needed.

3. Chill for 4 hours or overnight. Garnish with salmon roe before serving.

BEETROOT SALAD

1. Combine 400g roughly chopped cooked beetroot with ¼ peeled and chopped cucumber, 1 peeled and roughly chopped green apple and 1 finely chopped small red onion.

2. Add 1 tbsp cider vinegar and 1 tbsp caster sugar, season well and set aside for an hour or overnight.

3. Drain then add 100ml crème fraiche and 4 tbsp chopped fresh parsley.

4. Mix and season to taste before serving.