Ingredients
Serves 6 750g salmon fillet4 tbsp sea salt
1 tbsp sugar
1 tsp crushed, toasted fennel seeds
4 tbsp Pernod (optional) note: I made it without Pernod
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
Preparation
http://www.guardian.co.uk/lifeandstyle/2012/nov/27/bruno-loubet-salmon-beetroot-horseradish-recipe
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