Salmon Cure

• Place the salt, sugar, dill, caraway seeds and white peppercorns into a food processor along with the cooked beetroot. Blitz to a pulp.
• Cut the side of salmon fillet in half across the middle, trying to ensure each half is roughly the same length.
• Look out a dish big enough to fit the salmon in. Layer 2-3 sheets of clingfilm on top of each other, inside the dish with plenty extra clingfilm to allow you to tuck it around the fish. Place one half of the salmon skin side down on the clingfilm.
• Pour the beetroot and salt mixture over the flesh of the fish and place the other piece of salmon on top, skin side up. Ensure the flesh of the salmon is completely covered in the cure and tightly wrap with clingfilm.
• Place the wrapped up salmon into a tray and allow it to rest and chill in the fridge for 48 hours. Turn the fish every 12 hours. After 48 hours the salmon will feel firm to the touch.
• Remove the salmon from the cling film, discard any excess cure and brush the fish to remove as much of the cure as possible.
• Using a sharp knife cut the salmon into thin slices, much as you would if cutting smoked salmon. Serve with wedges of fresh lemon and any other garnishes of choice.