This recipe can be made well ahead of time, making it the perfect dish for a party or picnic.
Recipe by Guy Jeffreys – Head Chef, Millbrook Winery.... Read more.
For the Salmon:
To cure salmon, smash the star anise, cloves, tarragon and dill in the mortar and pestle.
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.
Drizzle over the honey and grate the beetroot over the top.
Cover with cling wrap and place in the fridge.
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.
Eat straight away, or refrigerate for up to one week.
For the Pickles:
Heat vinegar, sugar, chilli, bay leaves and salt in a saucepan, stirring occasionally.
While this is coming to the boil thinly slice vegetables and place into sterilised jars.
Pour over boiling liquid and refrigerate for up to one year.
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.