Beetroot Cured Salmon

SALMON:--
850 g salmon, pin-boned
⅓ cup rock salt
¼ cup brown sugar
1 tbsp coriander seeds, ground
½ tsp SIDS CRAZY SALT
2 large beetroot, peeled & grated
⅔ cup dill, rough torn
MUSTARD SAUCE:--
1 cup SIDS HONEY MUSTARD VINAIGRETTE
SIDS SALT & PEPPER to taste
CREAM CHEESE SMEAR:--
200 g cream cheese, room temperature
200 g soft feta, rough chopped
Zest of 1 lemon, fine grated
3 tbsp dill, chopped
2 tbsp capers
Thin sliced rye bread & caperberries, to serve

SALMON:- place salmon in a large ceramic or glass dish, skin side down. Mix salt, sugar and ground coriander together then sprinkle over the salmon. Cover completely, top and bottom, with grated beetroot then sprinkle with dill.
Cover the dish with cling wrap then place a heavy weight on the salmon to press it down. (a cast iron frypan loaded with canned goods) Refrigerate for 48 hours.
MUSTARD SAUCE:- mix SIDS HONEY MUSTARD VINAIGRETTE with SIDS SALT & PEPPER to taste.
CREAM CHEESE SMEAR:- blitz together cream cheese, feta, zest, dill and ¾ of the capers. Keep in a container in the fridge until ready for use. Use remaining capers for garnish.
TO SERVE:- remove the salmon from the dish (there will be a lot of beetroot juice) and use paper towels to wipe off all the beetroot and salt mixture.
Grip the smaller end of the skin firmly and place a sharp knife at the base of the salmon flesh. Working your way horizontally along the fillet, slice off the skin in one piece then discard.
Serve the salmon thinly sliced with the mustard sauce cream cheese smear, rye bread and caperberries.
Inspired by Sarah Tuck