Name: Beetroot and Ginger Cured Salmon with Pickled Cucumber
Prep time: 20 min
Yield: 15
Ingredients: 375 g (13 oz) raw beetroot, washed and grated; 350 g (12 oz) rock salt; 225 g (8 oz) caster sugar; 4 tsp ginger ground; 2 tsp cloves whole; 4 tsp fennel seed; 2 oranges, zest; 2 lemons, zest; 1 kg (2.2lb) Salmon fillet; Quick pickled cucumber (prepare 1-2 hours before serving); 1 cucumber, peeled into ribbons; 225 g (8 oz) water, boiling; 225 g (8 oz) white wine vinegar; 1 tsp sea salt mill adjustable; 1 tsp black peppercorns; Bunch of fresh dill, chopped (optional)