Beetroot Cured Scottish Salmon

Method

1. Start by making the cure for the salmon.  Blend the beetroots until you are left with just juice.  Add the lemon juice and grated skin, roughly chopped dill, sugar, salt and gin.
2. Lay out a big sheet of cling film on a flat surface.  Place half the beetroot mix in the middle of the cling film to roughly the same size of the salmon.  Place the salmon piece on top then put the rest of the beetroot on top of the salmon and wrap up tight with the cling film to look like a parcel.
3. Place in the fridge.  After 24 hours turn the salmon over so the side that was facing up the way is now facing down.  This will ensure gravity makes the salmon cure consistently.
4. After a further 24 hours remove the salmon from the cling film and wash all the beetroot cure off.  The salmon should feel firm and will have taken on the deep purple colour from the beetroot. Thinly slice the salmon when you are ready to serve.
5. For the salad, segment the orange and mix the juice with two tablespoons of olive oil and a pinch of sugar.  This will make the dressing for your leaves.
6. Mix the vinegar, sugar, salt and star anise until the sugar has dissolved and pour over the asparagus.  Allow to pickle for a day then remove from the liquor.  Keep the liquid to pickle other vegetables or reuse, it will be good for about a month.
7. To make the spiced yoghurt, combine the yoghurt, cumin, coriander and paprika.
8. Dress the plate with a nice handful of dressed leaves, orange segments, asparagus and spiced yogurt.  Lay the thinly sliced salmon over the salad and enjoy with a nice glass of cold white wine.