with Pickled Cucumber and Herbs

Ben & Jaryd's entree, Beet Cured Salmon


1 salmon fillet

12 beetroot

1 tsp salt

1/4 cup sugar

2 vanilla beans

1/2 cup vodka

1 tsp mustard seeds

2 tsp vinegar

2 limes

1 fennel bulb

4 cucumbers

2 chillis


1. Pin bone the salmon.

2. Mix together grated beetroot with salt, sugar, lime zest, fennel, vanilla and vodka.

3. Place the salmon in a container lined with cling film, cover with the curing mixture and wrap with the cling film.

4. Place a heavy(ish) object over the mixture and store to cure (normally for a few days).

5. Thinly slice cucumber and mix with chilli slices in a bowl.

6. In a saucepan, mix vinegar, sugar, water and salt. Heat gently and stir until the sugar and salt dissolve.

7. Pour over the cucumbers.

8. Store to marinate until 10-15 minutes before serving.