Beetroot-Cured Salmon, Deep-Fried Oyster, Beetroot Salad and Smoked Mackerel Pâté

Ingredients

• 500 g Beetroot, raw, peeled, and cut into 3cm cubes
• 500 g Beetroot, raw, for salad
• 1 piece Banana Shallot, finely chopped
• 1 bunch Watercress
• 250 g Caster Sugar
• 1 tsp Creamed Horseradish
• 50 ml White Wine Vinegar
• 2 tbsp Plain Yoghurt
• 4 tbsp Cream Cheese
• 1 piece Egg, free-range, beaten
• 0.5 piece Lemon, juice only
• 115 g Plain Flour, seasoned
• 75 g Panko Breadcrumbs
• 1 loaf Granary Bread, high quality
• 1 tsp Fennel Seeds
• 1 bunch Tarragon
• 500 g Sea Salt, for cure
• 1 pinch Black Pepper, freshly ground
• 1 clove Garlic, finely chopped
• 125 ml Olive Oil
• 1 l Oil, for deep-frying
• 1 side Salmon, organic or wild, pin-boned and trimmed
• 5 piece Smoked Mackerel fillets
• 10 piece Oyster, shucked