Beetroot-cured salmon with fennel salad

Beetroot-cured salmon with fennel salad

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

This dish can make you appear a more expert cook than you really are! everyone always tries to guess what flavours are in it. The fennel seeds give the dish fresh earthiness, while the beetroot gives it sweetness as well as vibrant colour.


Quantity Ingredient
2 tablespoons black peppercorns
1 tablespoon fennel seeds
4 beetroots, peeled and grated
2 limes, zested and juiced
1 orange, zested and juiced
1 cup dill leaves, finely chopped
1 cup flat-leaf parsley leaves, finely chopped
330g caster sugar
130g sea salt
1.2kg side of salmon, pin-boned and skinned

Fennel salad

Quantity Ingredient
2 baby fennel bulbs, finely sliced
1 red onion, finely sliced
1 cup mache leaves
1/4 cup dill leaves, chopped
2 tablespoons lemon juice
freshly ground black pepper


  1. Finely grind the peppercorns and fennel seeds in a mortar. Transfer to a bowl along with the beetroot, citrus zest and juice, herbs, sugar and salt and toss well.
  2. Place the salmon in a large, deep tray and cover the top with the beetroot mix. Cover and refrigerate for 24 hours. Turn the salmon and re-cover with the beetroot mix, and refrigerate for a further 12 hours.
  3. To make the salad, combine the fennel, onion, mache and dill in a bowl. Dress with the lemon juice, season with pepper and toss to combine.
  4. Scrape the beetroot mixture from the salmon and pat the fish dry. Finely slice the fish and serve with the fennel salad.

low fat
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