Preparation: 10 minutes plus 24 hours curing
For the salmon:
½ side of salmon – head side approximately 750g
2 packs of cooked beetroot in own juice, sliced (thickness of a £1 coin)
200g granulated sugar
Juice of 2 lemons
2 tbsp fennel seeds
2 tbsp cracked black pepper
For the salad:
1 yellow courgette, peeled with potato peeler and sliced
50ml natural yoghurt
2 dill sprigs
4 Heritage tomatoes, diced
Salt and pepper
Place the salmon in a shallow dish.
Mix the vodka, sliced beetroot and their juices, lemon juice, fennel seeds, pepper and a tablespoon each of salt and sugar and pour them over the salmon. Wrap in cling film and refrigerate for at least 12 hours.
Remove the salmon from the fridge and wipe clean with paper towel, removing all the beetroot.
Sprinkle half the remaining sugar and salt over the base of a dish large enough to hold the fish. Place the salmon on top, and cover the top with the last of the salt and sugar. Cover with cling film and place in the fridge for at least 12 hours.
Wash the salt and sugar off the salmon and soak it for 5-10 minutes in a dish of cold water.
Cook the samphire in boiling water for 4 minutes, then immediately drain and run under cold water.
To serve, thinly slice the salmon and arrange on a plate. Decorate with a few watercress leaves, some seasoned diced heritage tomatoes, the samphire, a few sliced yellow courgettes, dollops of natural yoghurt and some picked dill leaves.