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Tartar of Citrus Irish Cured Salmon, Heritage Beetroot, Horseradish Sorbet picture

Tartar of Citrus Irish Cured Salmon, Heritage Beetroot, Horseradish Sorbet

Serves 4
Cooks in
Difficulty Medium
Adam BennettStarter

Ingredients

For the cured salmon-

300g piece of skinless, boneless Irish salmon fillet

80g coarse sea salt

120g granulated sugar

6g chopped juniper berries

6g cracked white peppercorns

1 pink grapefruit

1 large orange

1 lime

1 lemon

½ bunch dill – coarsely chopped

 

For the heritage beetroot-

200g mixed heritage beetroot-washed

Salt & pepper

3 sprigs of thyme

Pinch of sugar

3 tbsp olive oil

2 tbsp vinaigrette

 

For the horseradish sorbet-

125g sugar

160g water

5g salt

70g glucose

300g crème fraiche

150g Greek yoghurt

100g horseradish sauce

Juice of half a lemon

 

To finish and serve-

½ bunch of watercress washed and drained

2 tsp finely chopped shallot

1 tbsp baked sourdough crumbs

The horseradish sorbet

The diced cured salmon

The dressed beetroot

Method

For the cured Irish salmon

  • Finely grate the zest from each citrus fruit & combine with the salt, sugar, spices and dill
  • Squeeze all the juice from the fruits but keep them separate. Add the lemon, lime and half the orange juice to the salt mixture. Add a little of the grapefruit juice to give the mixture a paste like texture
  • Line a tray large enough to hold the salmon with clingfilm. Spread half of the salt mixture on top then lay the salmon onto it. Cover with the remaining mixture then fold the clingfilm over the the top to form a package.
  • Cure for 15 to 20 hours in the fridge or until the salmon feels firmer but has not toughened up. This will depend on the thickness of the fillet.
  • Once cured, rinse the salmon under cold water briefly then dry well and refrigerate.
  • The salmon can be cut into 3mm dice with a sharp knife  and reserved in the fridge before assembling the dish, allow about 70g per person as a starter

For the heritage beetroot-

  • Place each type of beetroot in a foil package of its own, add to each a sprig of thyme, a spoon of olive oil and a little salt, pepper and sugar. Seal the packages and bake in the oven at 175c until tender to the point of a knife.
  • Remove from the oven & open the packages. When cool enough to handle rub the skins off the beetroot with your fingers, allow to cool down completely.
  • Cut the beetroot in to bite sized pieces, dress them with the vinaigrette, salt & pepper, leave to marinate for 20 minutes before serving.

For the horseradish sorbet -

  • Bring the water, sugar, glucose and salt to the boil, stirring to dissolve. Remove from the heat and cool down.
  • When cool add the crème fraiche, yoghurt, horseradish and lemon juice
  • Churn in an ice cream maker and reserve in the freezer

To finish and serve-

  • Add the chopped shallot to the salmon & fold together gently, arrange the tartar on 4 plates either in a ring or in a loose pile.
  • Arrange the marinated beetroot on top then a scoop of horseradish sorbet
  • Garnish with the watercress and a few sourdough crumbs
Recipe cta

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