OK, so I accept that initially this dish might look a little….noninspired, or even boring. It’s just salmon, beetroot and some potatoes. There aren’t many ingredients in this recipe, but they all pack a punch with ginger, dill and the pickled beetroot providing loads of flavour.
The only real prep is the overnight pickles, which you need to remember to make at least the day before – and any leftovers will go well on the side of a stew, or a pie.
- 2 small beetroot
- 2cm ginger, peeled and finely sliced
- 250ml white wine vinegar
- 1 tbsp coriander seeds
- 2 tbsp golden caster sugar
- 2 tbsp dill
- 4 salmon fillet
- 100g boiled and buttered potatoes, to serve
- Peel and finely slice the beetroot with a mandolin. (This will be messy, wear rubber gloves if you don’t want pink hands.) Put half of the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250ml water. Bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. Lift out the beetroot slices and put them in a jar, add most of the dill and enough liquid to cover the lot. Chill until needed, but eat within a week.
- Lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. Put a lid on and cook for 4 minutes, or until they are cooked. Lift out the salmon and drain it well. Serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes, if you like.