2 small- medium beetroot
2 cm piece ginger, peeled and finely sliced
250 ml white wine vinegar
1 tbsp coriander seeds
2 tbsp golden caster sugar
2 tbsp dill
4 salmon fillets
salad or boiled and buttered potatoes to serve
- Peel and finely slice the beetroot with a mandolin. (This will be messy, wear rubber gloves if you don’t want pink hands.) Put half of the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250ml water.
- Bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. Lift out the beetroot slices and put them in a jar, add most of the dill and enough liquid to cover the lot. Chill for at least 6 hours or until needed, but eat within a week.
- Lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. Put a lid on and cook for 4 minutes, or until they are cooked. Lift out the salmon and drain it well.
- Serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes, if you like.