Beetroot Cured Salmon

The colour of this salmon is really beguiling, the stained flesh a vivid purple fading to a rich and succulent orange with speckles of green. Not only is it incredibly simple to make, it tastes even better than it looks and is lush with many things, especially on a slice of homemade soda bread, or try with our sourdough crumpets.

Tip: Slice the salmon as thinly as possible, think of yourself as a Spanish serrano ham master. Use the leathery skin to keep the salmon in one piece. Don’t try and cut or eat the skin, it’s not so good. Keep the cured salmon refrigerated.