FOR THE BEETROOT CURED SALMON
• 250g sea salt
• 250g light brown sugar
• 200g red beetroot, grated
• 1 tsp white pepper
• 30ml white wine vinegar
• 30ml lemon juice
• 1 tsp lemon zest
• 1 tsp orange zest
• 20g The Greengrocer’s dill, chopped
• 6 salmon fillets
FOR THE CRÈME FRAICHE SALAD
• 1kg The Greengrocer’s baby potatoes
• 200g crème fraîche
• 100g mayonnaise
• 1 tsp lemon zest
• 1 The Greengrocer’s garlic clove, crushed
• 2 The Greengrocer’s red onions, finely diced
• 30g The Greengrocer’s chives, chopped
• 100g parmesan, grated
• 5 SPAR enjoy local eggs, boiled and halved
FOR THE BEETROOT CURED SALMON
1. Mix all ingredients together in a large bowl. Add the salmon to the mixture ensuring it is evenly coated. Cover and place in the fridge for 30 to 48 hours
2. When ready, slice the salmon and set aside
FOR THE CRÈME FRAICHE SALAD
1. Boil the potatoes in their skin, with a pinch of salt, until tender. Leave to cool then slice each in half
2. Combine the remaining ingredients in a bowl and season with salt and pepper
3. To assemble, layer the cured salmon onto the potato salad
