Chef Guy Turland makes a cured salmon and raw beetroot salad and shows us a view you have to see to believe.
Fennel seeds x2tablespoon
Salmon fillet x1
In a bowl place sugar and salt
With a micro plane zest all citrus on to salt and sugar
Toast seeds and chilli then add to mix and mix all together
Cover salmon in mix and place in the fridge for 12 hours.
Wash salt of fish
Raw Beetroot Slaw Salad
Beetroot x1 large
Pickle juice x3tablespoon
With a grater, grate and slice all.... Mix really well together
Layer salmon on top and enjoy.