Cured Salmon Starter

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• Step 1

  Start with your salmon cure. Add the lemon and orange to a food processor and blitz, add the spices, salt and sugar and blitz again. Grab your salmon and cover with the cure. Refrigerate overnight (8 hours).

• Step 2

  Remove salmon from the cure and wash off. Using a sharp knife cut up the salmon into small squares (small dice). Season the salmon with pepper and lime zest and set aside.

• Step 3

  Dice the beetroot roughly the same size as the salmon. Season with salt and pepper.

• Step 4

  Repeat the dicing with the avocado again trying to maintain the size. Season with salt, pepper, olive oil, lime juice and zest. Add the chopped coriander and mix.

• Step 5

  To assemble grab a cookie cutter with high sides. Spoon the avocado into cutter and press down lightly (don't squish it). Add a spoonful of beetroot on top and press down. Once even add a spoonful of the cured salmon and press down. Remove the cookie cutter slowly and garnish with dill pieces and cracked black pepper.

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