Cured Salmon Recipe With Fennel, Beetroot and Dill - Great British Chefs

Ingredients

• 1 side of fresh salmon, weighing 600g
• 100g of caster sugar
• 100g of coarse sea salt
• 5 pink peppercorns
• 5g of fennel seeds
• 2g of mixed spice
• 6 beetroots, medium raw
• 4 tbsp of crème fraîche
• 1 dash of Tabasco
• 1 garlic clove
• caster sugar
• 1 tbsp of white wine vinegar
• 1 tbsp of Dijon mustard
• 1 tbsp of caster sugar
• 1 egg yolk
• 125ml of hazelnut oil
• 50ml of sunflower oil
• 4 tbsp of dill, chopped
• salt
• pepper
• 2 beetroots, medium raw
• vegetable oil
• 2 tomatoes
• 16 sprigs of fresh basil, small
• 1 handful of edible flowers