Beetroot cured Big Glory Bay salmon, pickled cucumber, dill mayonnaise

Ingredients

  • 150g sea salt

  • 150g sugar

  • 2 Tsp Coriander seed

  • 2 Tsp Fennel seed

  • 2 large beetroots, peeled and diced

  • 1 side salmon, pin bones removed, skin on

WINE MATCH:

te Pa 2020 Sauvignon Blanc

Method

Combine all the ingredients and blend together, place a layer onto the dish you will cure the salmon in, place the fish on top and then pour the remaining over.

Leave this to cure for at least 48 hours, flipping halfway through. Rinse the fish off under cold water then pat dry.