|We know, we know it’s a real ‘love it or hate it’ flavour but we’re absolutely on team love it when it comes to liquorice. It’s one of Anna’s star ingredients & is something that she’s loved from her Danish influenced childhood. It’s seldom that we don’t have a dish containing liquorice on the menu here at The Modern Pantry since it’s so versatile and can be used in savoury and sweet recipes. We’re making the most of it to celebrate Liquorice Day – yes it’s a thing – and will have delicious doughnuts filled with berry & liquorice jam in the shop plus Anna’s wonderful beetroot & liquorice cured salmon & a chocolate mousse cake with blackcurrant and liquorice sorbet on the menu|
|Photography by Great British Chefs - visit their site for liquorice recipes |
|Beet & liquorice cured salmon|
Cooking Time: 30 minutes plus 44 hours curing
1 whole side salmon, skin on
800ml beetroot juice
2 1/2 tbsp liquorice paste
600ml light soy sauce
6 green cardamom pods, seeds ground
1 medium kohlrabi
1 medium golden beetroot
1 medium fennel1 medium jicama (or a turnip, or mooli)
1 Granny Smith apple, peeled
1/2 lemon, juiced
1/2 bunch dill, roughly chopped
150g crème fraîche
3 tbsp yuzu juice
1/2 lemon, juiced
|Anna loves to serve this with Peter’s Yard crispbreads|
First, prepare the salmon. Check the salmon fillet carefully and remove any stray scales or pin bones then put it skin-side down into a narrow dish or a large re-sealable bag.
Make the curing mixture by combining the soy, beetroot juice, liquorice & cardamom in a bowl. Cover the salmon with the mixture and marinate for 36 hours, turning the fillet over after 24 hours.
After the fish has cured, take it out of the mixture, rinse it carefully under cold water for a few minutes & then pat it dry. It will be a wonderful purply red colour from the cure, the texture will be firmer and you should now leave it to dry cure for a further 8 hours in the fridge uncovered.
When ready to make the slaw, use a mandolin, food processor or a julienne peeler to finely shred the kohlrabi, beetroot, fennel & jicama. Slice the apple thinly. Combine all of these in a bowl then add the chopped dill, a pinch of salt and some lemon juice. Toss together well to mix and leave aside until ready to serve.
Make the dressing by whisking together those ingredients & seasoning to taste with salt & pepper.
When ready to eat, slice the cured salmon thinly with a sharp knife. Slice away from the tail using a long, smooth slicing action.
If using the crispbreads, break into large pieces & top with some of the slaw. Place some salmon slices on top & then drizzle with some dressing before serving straight away.
This recipe & many others are available on Great British Chefs & you can watch Anna making this dish here on YouTube.