Ingredients

Ingredients For the salmon

• 500g/1lb 2oz raw beetroot, peeled and cut into 3cm/1¼in cubes

• 1 tsp fennel seeds

• 1 small bunch tarragon

• 500g/1lb 2oz sea salt

• 250g/9oz caster sugar

• 1 side organic salmon (or wild, if available), pin-boned and trimmed

• freshly ground black pepper

For the smoked mackerel pâté

• 5 fillets smoked mackerel

• 2 tbsp plain yoghurt

• 4 tbsp cream cheese

• ½ lemon, juice only

• 1 tsp creamed horseradish

• sea salt, to taste

For the beetroot salad

• 500g/1lb 2oz raw beetroot

• sea salt

• 50ml/2fl oz white wine vinegar

• 1 banana shallot, finely chopped

• 1 garlic clove, finely chopped

• 125ml/4fl oz olive oil

For the deep-fried oysters

• 115g/4oz plain flour

• 1 free-range egg, beaten

• 75g/2¾oz panko breadcrumbs

• salt and freshly ground black pepper

• 10 oysters, shucked

• oil, for deep-frying

To serve

• good quality granary bread

• watercress

Description

Allow Two Days For This Home-cured Fish. Beetroot Has A Natural Affinity With Oily Fish, And The Deep-fried Oysters Add Extra Glamour.

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