2 tbsp salt
5 peppercorns, white
1 lime, the zest
450 g salmon
125 ml fresh dill, chopped
1 tbsp frozen spinach
125 ml light olive oil or avocado oil
salt and pepper
50 g daikon, finely sliced
225 g lettuce
Rinse the beetroot thoroughly. Peel and grate coarsely, then put in a bowl. Add coarsely ground white peppercorn, salt and lime zest.
Partially defrost the salmon just before starting the curing process. Place salmon skin side down and rub the flesh side evenly with the beetroot mixture. Wear gloves or plastic bags on your hands to avoid getting stained hands.
Put the salmon in a plastic bag or straight in a glass dish and cover with cling film. Let sit in the refrigerator for 1-2 days. Flip halfway through.
Mix dill and spinach with a hand blender. Add the oil. Salt and pepper to taste.
Unwrap the salmon and brush off the beetroot cure, that should not be served.
Cut the fish into very thin slices. Serve with dill oil and finely chopped daikon, leafy greens and perhaps a slice of gluten-free bread.
You can freeze it up to 3 months.