Seasonal Recipe – Salmon, Celeriac, Pea Shoots
Beetroot Cured Salmon with Celeriac Remoulade and Pea shoots
Ingredients • 300 g Fresh Salmon (skin on) • 200g Salt • 200g Sugar • 2 Lemons • 2 Limes • 1 Orange • 200 ml Beetroot Juice • ¼ Celeriac • 1 table spoon Mayonnaise • 1 tea spoon Dijon Mustard • 1 tea spoon Cream • 1 tea spoon Chopped Parsley • Pea shoots • 1/4 lemon • Mini radishes • Caper berries Method 1. Mix the salt and sugar together put some in a container to cover the bottom, lay the salmon skin side down on the mix and completely cover the flesh side of the salmon with the rest, then squeeze the juice of the lemon, orange and lime over the top and leave in the fridge for 12 hours. 2. After 12 hours flip the salmon and leave for another 12 hours. 3. The salmon can then be washed off removing all of the cure mix then left flesh side down in the beetroot juice for a further3 hours and patted dry on a cloth and set aside. 4. Finely slice the celeriac roughly the width of a matchstick and mix with the lemon juice then add the mayonnaise, mustard, cream and parsley and leave for ½ an hour. 5. Finely slice the salmon through the flesh to the skin then remove from the skin by cutting across it, leaving the skin attached to the rest of the salmon, then you can roll the slices of salmon or leave them flat and garnish with the remoulade, radish, pea shoots and Caper berries. Next up, Restaurant and Bar Manager of The Bishopstrow’s Mulberry Restaurannt, Unni Bala, takes Head Chef’s second seasonal ingredient of choice this month, the exotic pineapple, to create a classic Pinacolada!