How To Make A Cured Salmon Dish For A Healthy Start To The Week

Create a hearty brunch or a showstopping dinner by following our step-by-step guide to making home-cured salmon, matched with vibrant pickled beetroot and a delicious healthy slaw.

Beetroot-cured Salmon With Root Vege Slaw

1 large beetroot, coarsely grated • 1 cup unrefined sugar • ½ cup rock salt • 2 tsps coriander seeds, toasted, crushed • 600 g skinless, boneless salmon fillet • Toasted sourdough, to serve (optional)

Pickled beetroot: 1 large beetroot • 1 tbsp white wine vinegar • 1 tsp sugar • ¼ tsp sea salt flakes

Root vege slaw: 1/3 cup natural yoghurt • 1 tbsp lemon juice • 2 tsps store-bought horseradish • 1 carrot, cut into long, thin strips • ½ small celeriac, cut into long, thin strips • 1 parsnip, cut into long, thin strips • 1 fennel bulb, thinly sliced, fronds reserved • Salt and freshly ground black pepper

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