Beetroot And Juniper Glazed Salmon With Horseradish Mash | Donna Hay

Ingredients

• 1 x 800g side sashimi-grade salmon, skin on
• 4 large beetroot (1kg), trimmed and chopped
• 3 cups (750ml) apple juice
• 6 cloves garlic
• 1 teaspoon finely grated lemon rind
• 2 tablespoons juniper berries
• 1 tablespoon each sea salt flakes and black peppercorns
• 1 bunch tarragon (about 6 sprigs)
• ½ cup (90g) light brown sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1kg sebago (starchy) potatoes, peeled and chopped
• 1 cup (250ml) single (pouring) cream
• 2 tablespoons freshly grated horseradish+
• sea salt and cracked black pepper