Ingredients

Plate:

1000g terracotta clay

1 x bucket of white slip

1 x bucket clear glaze

Dill, Cresses & Beetroot

1 x packet of mixed micro organic cress seeds (Tamar Organics)

1 x packet of beetroot seeds

1 x packet of organic dill seeds

1 x bag of Perlite

1 x bag peat free seed compost

Beetroot

1 x soil

Beetroot cured salmon

4 x raw beetroot

1 x side of salmon skin off

1kg rock salt

1 kg caster sugar

3 x table spoons of chopped dill

1 x table spoon of lemon zest

400g of beetroot juice

Sweet Dill Sauce

4 x egg yolks

1 x tea spoon caster sugar

Zest of 1 lemon (add more if needed)

Vegetable oil

Boiled water with lots of salt

Method

Timings

4 months out

First propagate the beetroot in a small terracotta dish. After 1 month plant on into the ground. Wait 3 months then harvest

2 months out

Plant the first of dill straight into the ground

3 weeks out

Propagate the more dill, micro cresses and more beetroot

2 weeks out

Throw the plate to 15cm, leave to dry to leather hard slowly. Quickly turn to leave a foot rim and dip into the slip bucket, wipe the rim clean. Leave to become bone dry. Biscuit fire – 1120 degrees c

1 week out

Dip the plate in clear glaze, wipe the bottom and leave to dry overnight. Glaze fire – 1080 degrees c

4 days out

Harvest the beetroot, take 4 of the beets and juice

Mixed the slat and sugar equally, add the lemon zest

Take a non-metallic dish that fits into your fridge. Place a good layer of the salt/ sugar/lemon zest mix on the base. Add the salmon fillet, you may need to cut in half or thirds. Pour over the beetroot juice and the rest of the salt/ sugar/lemon zest mix so the salmon is completely covered. Leave in the fridge for 48 hours.

2 days out

Wash the slat mix off the salmon and pat dry. Freeze the salmon.

1 day out

Boil a very small amount of water, sugar and all the salt. You want the both the salt and sugar to dissolve.

Make the sweet dill sauce. Egg yolks in the thermomix / mixer. While it is whisking add the oil slowly. When it is tchicking up add the lemon juice and then the still hot water. Its just enough water to dissolve the sugar and salt! Taste. Add the chopped dill and store in the fridge

Roast off the remining beetroot in a wrapped in foil with olive oil, salt and pepper. When they are tender, leave to cool and peel.

Day of

Slice the roasted beetroot.

Place 4 thin slices on the middle of plate

Remove salmon from the freezer, slice when it is semi-defrosted, you will get the clean slices this way. Only take out what you need.

Place 4 slices of salmon over the beetroot

Add some sweet dill sauce, pick the cress and toss on top.