BEETROOT CURED SALMON GRAVLAX, SPRING VEGETABLE SALAD AND BEETROOT AIOLI

For the curing mix:

• 1000 grams salmon filet, skin on, pin bones removed
  
• 600 grams grey salt
  
• 195 grams brown sugar
  
• 20 grams crushed white peppercorn
  
• 1 star anise
  
• Zest of 1 lime
  
• Zest of 1 orange
  
• 20ml gin
  
• 200ml beetroot jus. This should be made from raw beetroot, and 100ml added to the curing mix, and 100ml to be reduced by half for the aioli.

For the spring salad:

• 200 grams shaved fennel, reserve the fronds
  
• 100 grams raw mushrooms
  
• 1 grapefruit
  
• 100 grams blanched Brussel sprout leaves
  
• Handful of microherbs
  
• 1 tablespoon of lemon juice
  
• 1 tablespoon of olive oil

For the beetroot aioli:

• 250 grams Port Mahon Aioli
  
• 2 tablespoons reduced beetroot juice

Salmon gravlax:

1. Combine all ingredients for the curing mix. Spread the mix on the top and bottom of the salmon, cover with clingwrap and refrigerate for at least 24 hours. Rinse under water.

Spring salad:

1. Toss together ingredients for spring salad, and top with fennel fronds.