Fish Tasting Plate: Beetroot Cured Salmon
I never believed in love at first sight until I first made my beetroot-cured salmon. Call me shallow if you like, but I fell for the colours in this fish even before I had my first bite.
Of course, the colour is much more than just skin deep. I’m not only talking about how the beetroot cure seeping slowly into the flesh of the salmon leaves every opalescent slice with a crimson aura that fades into the salmon pink like a sunset over the sea. No – almost every ingredient in that we add to this salmon is marked by its relationship to a colour. The beetroot, infamous for its vibrant stain, is matched with zest of an orange – the fruit that takes such bold pride in its hue that they named the shade after it. The cure -BROWN sugar, BLACK peppercorns. (The dill, fresh and bright and grass-green though it may be, may be the exception that proves the rule). Continue reading “November Menu – Sneak Peek 2”