For the Salmon
- 1 Side of Pin-boned Skin On Organic Scottish Salmon (approximately 1.4kg)
- 350g Salt
- 350g Sugar
- 2 Bunches of Dill
- 1 Lemon (zest)
- 1 Raw Beetroot (grated)
Note - the ratio can be altered depending on the weight of the salmon.
For the Slaw
- 2 Fennel Bulbs
- 2 Braeburn Apples
- 4 Sprigs of Parsley
- 1 Lemon
- 1 Tbsp Olive Oil
- Edible Flowers
- Rapeseed Oil
Mix the salt, sugar, 1 bunch of the dill, lemon zest and beetroot together in a bowl.
Cover the side of salmon with the mixture, cover with cling film and place in the fridge to cure for 48 hours.
Take the salmon out of the fridge and wash thoroughly with cold water. Chop the remaining bunch of dill and sprinkle over the salmon before returning it back to the fridge until ready to serve.
Thinly shave the fennel and add to a bowl with a sprinkle of salt to soften.
Julienne the apples and finely chop the parsley.
Discard any liquid from the fennel and add in the apple and parsley. Mix together and dress with lemon and olive oil.
To plate your dish, thinly slice the salmon width ways, and ribbon 3 slices onto the plate. Add a small handful of the salad and garnish with edible flowers and a drizzle of rape seed oil.