Cured salmon on beetroot carpaccio with coriander pesto

Ingredients for 4 servings:

• 1 bunch of coriander leaves
• 300 g salmon, middle piece
• 50 g salt
• 50 g sugar
• peppercorns
• coriander
• Mustard seeds
• Juniper berry(s)
• 20 g pine nuts, roasted
• 5 tbsp olive oil
• 3 beetroots
• 2 cloves garlic
• 3 tbsp balsamic vinegar
• 1 dashes lime juice
• 1 tsp mustard (Dijon)

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

a brilliant starter, can be prepared the day before the menu

Slowly cook the beetroot until tender, allow to cool, and then cut into 1-2 mm thick slices. Make a marinade with balsamic vinegar, oil, a little salt, a crushed garlic clove, the mustard, and the lime juice. Place the slices in a bowl and drizzle with the marinade, layer them, and let them marinate overnight. Divide the coriander leaves in half. Set one half aside and finely chop the other. Roughly crush the spice seeds in a mortar and pestle. Mix the salt, sugar, spices, and chopped coriander leaves. Cut the salmon into thumb-thick strips and roll them in the salt/sugar/spice mixture. Place it in a freezer bag along with the rest of the mixture and let it marinate overnight. On the day of serving, make a pesto with the other half of the coriander leaves, toasted pine nuts, salt, pepper, olive oil, and a little lime juice in a mortar and pestle. Remove the salmon from the bag, scrape off any remaining marinade, wrap the strips individually in cling film, and heat in the oven at 80°C for about 15 minutes until lukewarm. Remove the beetroot from the marinade, also scrape off any excess liquid, and arrange on a plate. Remove the salmon and arrange it on top of the beetroot, drizzle with pesto, and garnish.