This recipe was adapted from the mightily impressive original by Paul Welburn.

Ingredients

Beetroot

2 peeled beetroots

100ml of olive oil

2 tbsp of white wine vinegar

1 tbsp of caster sugar

2 tbsp of honey

pinch of dried thyme

Treacle Yoghurt

250g of natural yoghurt

80g of treacle

salt

pepper

Salmon

500ml water

2 fillets of salmon

75g of salt

2 lemons, zest

2 oranges, zest

2 limes, zest

Hazelnuts

50g of honey

ground sea salt

1/4 tsp ground coriander

100g of hazelnuts, peeled

Method

Slice the beetroot thinly. Mix the other ingredients from the beetroot section and coat the slices in this mixture. Place in a sealable sandwich bag and refridgerate for 2 hours. Mix the yoghurt and treacle together, season to taste, and refridgerate until needed. Make your brine to cure the salmon in. Boil the water, with the salt and citrus fruit zest. Then allow to cool, before adding the salmon and curing for 45 minutes. The curing process even keeps the fish looking good, as it reduces the seeping out of white protein from the fillet. Meanwhile, coat the hazelnuts in honey, salt and ground coriander, before roasting in a pre-heated oven (50°C/gas mark 2) for 15 minutes. Rinse the cured salmon and place in a sealable sandwich bag. Clip the bag to the side of a large saucepan to avoid the fish floating around, which would result in uneven cooking. Fill the saucepan with cold water and heat to a temperature of 50°C, which should then be kept constant for 20 minutes. After 20 minutes, carefully remove the salmon from the bag – serving it on a bed of marinated beetroot. Garnish with hazelnuts and generous spoonfuls of treacle yoghurt.