For the salt-cured salmon
- 240g Cerebos salt
- 100g white sugar
- 30g Rooibos tea
- 900g Salmon fillet
- 15g Orange zest
- 15g Lemon zest
- 25g Coriander fresh
- Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
- Scatter about a third of the salt mix onto a large tray, about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, place an empty casserole dish on top and weigh it down. Leave in the fridge overnight or for at least 10 hrs.
- Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the coriander. Lay the salmon on a board and cover with the dill, pressing it down to pack onto the salmon.
For the Cerebos salt-baked beetroot
- 100g Cerebos coarse salt
- 100g Cerebos fine salt
- 2 egg whites
- 250g plain flour
- 2 sprigs of rosemary, destalked
- 75ml water
- 6 medium beetroot
- To make the salt crust, place the two salts, egg whites, flour, rosemary leaves and most of the water in a food processor and whizz until combined. Add the remaining water until the mixture forms a firm dough that isn’t too sticky. Tip out the dough and squish together into a ball, cover with plastic wrap and set aside for two hours.
- Heat the oven to 170°C. Scrub the beetroot and trim, but do not peel.
- Roll out the dough on a board and cut into six pieces. Place a beetroot on top of each one, and press the dough up and over each beetroot until completely sealed.
- Bake for 1½ hours, then crack open the crust, brush the beetroot with olive oil and serve.
For the inkomazi
Pour the inkomazi in a bowl, cover with kitchen towel and place in a warm place until it thickens and curdles. Drain the curdled inkomazi with muslin cloth and tie to form a ball. Refrigerate, hanging over a bowl to drip the excess water, overnight. Crumble to serve.
For the chutney
- 150g dried apricots
- 500ml water
- 150g raisins
- 15g garlic cloves
- 50g onion
- 150g brown sugar brown
- 5g Cerebos salt
- 5g ground cinnamon
- ¼ clove star anise
- 15ml white wine vinegar
- Soak the whole, dried fruit overnight, in cold water. Drain.
- Mince the apricots, raisins, garlic and onion together.
- Place all the ingredients in a pot and boil gently for 1 hour, until thick.
- Place the chutney in a bottle and seal.
For the lemon coriander dressing
- 5g garlic paste
- 5g Cerebos fine salt
- 5g honey
- 5g lemon zest
- 5g coriander, chopped
- 50ml olive oil
- 200 ml lemon juice
- 5g orange zest
Place garlic paste, lemon zest, orange zest, honey, coriander and lemon juice into a bowl. Whisk the mixture while slowly pouring in the olive oil, until the dressing thickens. Season with Cerebos salt to taste.
Lay micro herbs, cucumber, cocktail tomatoes on a large plate. Top with all the prepared elements and finish the salad off with the dressing.
Left over beetroot can be used to make beetroot puree or dried to form a beetroot dust. Left over salmon makes a delicious salmon tartare or salmon and avocado mousse. Try using any leftover lemon and orange zest to make your own citrus salt – perfect to use as a fish seasoning.