Mulled wine-cured salmon

Instructions

1. Step 1

   For the cured salmon, mix the salt, sugar and spices together and add the beetroot juice

2. Step 2

   Spread the salt mix all over the salmon. Wrap the salmon in cling film with the salt mix packed all around it

3. Step 3

   Let the salmon cure in the fridge for 1-2 hours. You are looking for the flesh of the salmon to become slightly more firm

4. Step 4

   Next, make the mulled wine glaze. Add all of the ingredients for the glaze into a saucepan and bring to a simmer. Cook over a medium-high heat until the liquid is reduced by half, stirring occasionally

5. Step 5

   Once the glaze has reduced, pass it through a fine mesh sieve and set aside to cool

6. Step 6

   Once the salmon is ready, rinse off the excess salt mixture and pat it dry

7. Step 7

   Brush the cured salmon all over with the mulled wine glaze, and then place it in the fridge, uncovered, until the glaze has set, about 15-30 minutes

8. Step 8

   Repeat this glazing process 4 more times, or until the salmon is well glazed

9. Step 9

   To make the roast beetroot, preheat the oven to 200°C/gas mark 6

10. Step 10

    Rub the beetroots with a little bit of olive oil, season them with salt and then wrap them in tin foil with some thyme tucked inside

11. Step 11

    Bake the beetroots until they reach a core temperature of 94°C - this will vary depending on the size of the beetroot, so check them every 20 minutes or so. They will probably take around 1 hour

12. Step 12

    Remove the beetroots from the oven and set aside to cool

13. Step 13

    Once the beetroots have cooled, use some kitchen towel or a clean cloth to gently rub off their skin

14. Step 14

    Slice the golden beetroots very thinly, and then dress them with some olive oil. Set aside

15. Step 15

    To plate the dish, first cut the skin off the blood orange and chop the flesh up into segments

16. Step 16

    Slice the cured, glazed salmon very thinly and put a few slices on each plate. Add a few slices of roast beetroot, and then garnish with crème fraîche, blood orange segments, caviar and the bronze fennel leaves. Serve with soda bread on the side