Beetroot Cured Salmon, Spring Onion and Strawberry Salsa, Toasted Rye and Chive Crumble, Dijon Mustard Cream and Sweet Violet
Enjoy with the Creation Rosé
Yields 10 portions
1 side of salmon
100 g finely grated beetroot
50 g salt
40 g sugar
20 g lemon rind
Mix the finely grated beetroot, salt, sugar and lemon rind.
Rub the mix over the flesh side of the salmon.
Place in an airtight container and leave in the fridge for 36 hours.
Take the salmon out and wash the salt mix off under cold running water.
Thinly slice the salmon, taking care not to cut the skin as well.
Place the sliced salmon on a plate.
Rye and Chive Crumble:
50 g rye bread toasted
20 g finely chopped chives
Toast your rye bread till completely dried out.
Place in a food processor and by using the pulsing action, chop it up roughly.
Place in a bowl and mix through the chopped chives.
Strawberry and Spring Onion Salsa:
100 g strawberries
20 g spring onion
10 ml verjuice
Dice the strawberries into small cubes.
Chop the spring onions.
Mix the strawberries and spring onions in a bowl with the verjuice.
100 ml cream
20 g Dijon mustard
Reduce the cream to 2/3 and whisk in the Dijon mustard.
10 g violets