Whisky-cured salmon with beetroot

Method

Combine sugar, sea salt, crushed peppercorns, juniper berries, dill and thyme to create the cure; coat salmon flesh side generously and place skin-side up on a tray lined with cling film, then pour whisky over the skin and refrigerate for 18-24 hours, turning halfway through. Roast whole beetroot at 180°C for 50-60 minutes until tender, cool, peel and cut into 8mm dice, then dress with sherry vinegar, rapeseed oil and fleur de sel. After curing, rinse the salmon briefly under cold water and pat dry with kitchen paper, then slice thinly at a 30-degree angle using a sharp knife. Fold fresh horseradish through crème fraîche with a pinch of fleur de sel and fresh lemon juice. Plate the cured salmon in overlapping slices on chilled plates, distribute beetroot cubes across and between slices, quenelle the horseradish cream to one side, dress with micro mustard cress, finish with a light drizzle of rapeseed oil and cracked black pepper.