This recipe can be made well ahead of time, making it the perfect dish for a party or picnic.

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  • Salmon

  • 1 side salmon trimmed & pin-boned

  • 4 star anise

  • 4 cloves

  • ½ cup tarragon

  • ½ cup dill

  • 150gm sea salt

  • 150gm honey

  • 1 beetroot

  • Garden Pickles

  • 1,200ml white wine vinegar

  • 800gm caster sugar

  • A few dried chillies and bay leaves

  • Pinch of salt

  • All or any of the following from your garden or the local farmers market: carrots, cauliflower, beetroot, asparagus, cabbage, fennel, beans


  • For the Salmon:

  • 1.

    To cure salmon, smash the star anise, cloves, tarragon and dill in the mortar and pestle.

  • 2.

    Mix in the salt and sprinkle a quarter into a plastic container. Lay salmon flat on top of this and cover with the remaining dry cure mix.

  • 3.

    Drizzle over the honey and grate the beetroot over the top.

  • 4.

    Cover with cling wrap and place in the fridge.

  • 5.

    After 24 hours take the salmon out of the container (dry cure mix will now be wet) and with a damp cloth wipe off any remaining cure mix.

  • 6.

    Eat straight away, or refrigerate for up to one week.

  • For the Pickles:

  • 1.

    Heat vinegar, sugar, chilli, bay leaves and salt in a saucepan, stirring occasionally.

  • 2.

    While this is coming to the boil thinly slice vegetables and place into sterilised jars.

  • 3.

    Pour over boiling liquid and refrigerate for up to one year.

  • To Serve:

  • 1.

    Carve the fish as thinly as possible and serve with some of the garden pickles, aioli, olive oil, bread and a glass of Millbrook Regional Viognier.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 153kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 32g
  • Sugar 31g
  • Sodium 119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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