Sachie's Beetroot & Plum Wine Cured Regal Salmon

Ingredients

• 1kg fresh Regal Marlborough King Salmon, boneless and skin off, trimmed to no less than 600gm
• 160gm beetroot, fresh, peeled and grated
• 130ml plum wine
• 2 1/2Tbsp sea salt, flakey
• 200gm beetroot, (need 90ml juice from this)
• 50ml plum wine
• Pinch of table salt
• 1 sheet (7.5 gm) gelatin
• 100gm cream cheese, soften in room temperature
• 100ml full cream
• 10gm wasabi, paste (I use Pure Wasabi brand)
• 1/4tsp table salt
• 2 handfuls of salad greens or micro herbs
• Edible flowers
• plum, Dehydrated slices (Fresh As brand or any plum alternative)