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Dish's Beetroot-cured Gravadlax, blue fir potato, creme fraiche, beluga, frisee and dill

11 September 2006

Ingredients
(Makes 60 portions)
1kg raw beetroot
1 filleted side of salmon
500g Maldon sea salt
600g caster sugar
50ml Pernod
50g caviar
100g crème fraîche
1 bundle of dill
1 frisée lettuce
1.5k blue fir potatoes

Method
Cook potatoes in vegetable stock, leave to dry and cool.

Trim salmon, checking for small bones.

Clean beetroot, top and tail (do not peel). Grate beetroot. Add the salt and sugar, mix well.

Sprinkle Pernod on topside of salmon.

Sprinkle beetroot mixture into bottom of a large, deep baking tray, ensuring this area is fully covered. Place salmon into baking tray skin side down. Place remaining beetroot mixture, ensuring it is fully covered.

Cover and leave in fridge overnight. Remove from fridge next day, wash off mixture.

Cut 6cm discs of potato using pastry cutter or similar.

Take thin slices from head side of salmon to reveal the rim of the fish, which has taken the beetroot colour.

To serve, place small amount of crème fraîche on to potato disc. Place a small amount of frisée (using the centre of the plant) on top of the crème fraîche, which should hold it in place. Fold the thinly sliced salmon on top. Add a small teaspoon of caviar. Garnish with dill.

Serve on a banana leaf on a canapé dish as this really enhances the colour.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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