Name: Beetroot-cured salmon, grilled artichokes, shredded cabbage, crème fraîche and pomegranate
Yield: For 8 as a starter
Ingredients: 3 tbsp pomegranate seeds; 200 ml (¾ cup + 2 tsp) crème fraîche (thick sour cream); 5 cm (2 in.) rosemary sprig; 4 globe artichokes; 10 cm (4 in.) fresh thyme sprig; 2 tbsp extra virgin olive oil; 2 tbsp grain mustard; 300 g (10½ oz.) young Savoy cabbage, outer leaves and core discarded; 4 tbsp grated ginger; 2 bay leaves; 2 juicy lemons; 125 g (4½ oz./⅔ cup) coarse sea salt; 1 tbsp finely snipped chives; 3 tbsp lemon juice; 500 g (1 lb. 2 oz.) salmon fillet, skin, bones and bloodline removed; 1 red beetroot (beet) (raw or cooked), peeled and coarsely grated (shredded); 125 g (4½ oz./⅔ cup) golden or pale unrefined sugar; 1 tbsp finely grated lemon zest; 2 tsp coriander seeds; ½ tsp chilli flakes (or use ¼ fresh chilli or more to taste)

Preparation info

For
8
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

I was in my local London Fields fishmongers when several fabulous wild Scottish salmon arrived. They weren’t big, like farmed salmon, but they were really firm and I knew I wanted a whole fillet for this. If your salmon is larger and fatter, then it may need up to 72 hours curing. This style of curing with salt, sugar and lemon juice can also be applied to other fish fillets such as halibut, tuna or cod, as well as beef or farmed venison fillet. Ideally, cure it for 2 days before you need i