“Slowing the ageing process is a benefit, as is making windows sparkle. But vinegar is also full of amino acids and enzymes, offers miracle health benefits and presents so many wonderful ways to add a little acidic zing to everything culinary.”
Beet-cured salmon, wasabi-avocado cream and beet relish
Serves 4 as an appetiser
Ingredients:
200g wasabi-avocado cream
16 slices beet-cured salmon
200g beet relish
2 small radishes, thinly sliced
1 small red onion, thinly sliced
Splash of olive oil
Herbs for garnish
8 thin slices of seeded German bread or your favourite dense bread, sliced paper thin and baked until crisp
Ingredients and method for the beet-cured salmon:
500g beet, raw and grated
500g sugar
500g salt
5kg salmon, skin on, pin bone removed (ask your butcher to do this)
Mix beet, sugar and salt until evenly mixed. Pack salmon in a deep dish so it is completely buried in the mixture.
Refrigerate for 48 hours, and then wash off the cure. Thinly slice. The salmon will keep for up to two weeks, refrigerated.
Ingredients and method for wasabi avocado cream:
1 avocado, pit removed and peeled
4tbsp wasabi paste
200g sour cream
Lemon juice to taste
Purée avocado, wasabi paste, sour cream and lemon juice until smooth. Thin with water for desired consistency.
Ingredients and method for beet relish:
500g beets
Salt and pepper
A splash of olive oil
1 small shallot
2tbsp chives, cut into small rings
25g orange juice, reduced by half
Splash of red vinegar
Season beets, rub with olive oil, wrap in aluminium foil and bake at 160 degrees for 45 minutes. The beets should be fork tender. Cool until you are able to handle. Peel and dice into ½ cm pieces. Toss with remaining ingredients. Taste for seasoning.
To serve:
On a chilled plate, smear 50g of the wasabi-avocado cream. Roll the salmon to form a rosette. Place four pieces of salmon onto the cream, sprinkle 50g of beet relish on the salmon, then garnish with radish and sliced onion. Drizzle with a little olive oil and garnish with herbs. Serve with the bread.
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