beetroot-salmonpost

Beetroot Marinated Salmon

Ingredients

  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 25g dill, roughly chopped
  • 225g beetroot, grated
  • 75g Maldon salt
  • 50g caster sugar
  • 1 heaped tbsp freshly ground black pepper
  • 1 x 500g piece of salmon fillet, pin boned
  • 2 tbsp capers, drained and rinsed
  • 2 banana shallots, finely diced
  • optional: crèmefraiche
  • 600g medium-sized beetroot (for the roasted beetroot)
  • 50g unsalted butter
  • 2 tsp soft brown sugar
  • 2 tsp thyme leaves (1 for the roasted beetroot, 1 for the dressing)
  • 3 sprigs of rosemary
  • 330ml balsamic vinegar (80ml for the dressing)
  • Freshly ground black pepper
  • 150ml port
  • 250ml beetroot juice (made in a juicer)
  • 150ml olive oil
  • 100g shallots, finely diced