Serves 6
750g salmon fillet
4 tbsp sea salt
1 tbsp sugar
1 tsp crushed, toasted fennel seeds
4 tbsp Pernod (optional)
1 tsp grated lemon zest
200g beetroot, baked in foil with a little salt
2 boiled eggs
A small piece of fresh horseradish, frozen
2 tbsp picked dill
3 tbsp olive oil
Place the salmon fillet flesh up on a double sheet of foil. Sprinkle the salt, sugar, fennel seeds and lemon zest over. Pour on the Pernod (if using) and close the foil. Place in the fridge for at least 24 hours.
Rinse off the marinade under cold water then pat dry the salmon. Cut the beetroot into 5mm dice. Separate the egg whites from the yolks, then chop the whites.
Slice the salmon very finely across the fillet, line the slices up nicely on plates and arrange the beetroot on top. Sprinkle on the chopped egg whites then arrange some picked dill all over. Finish with a drizzle of olive oil and a little grated, frozen horseradish "snow".
Antony Moss's wine matches
• Veuve Clicquot 2004, £40
