• 2 small-medium beetroot
  • 2cm piece ginger, peeled and finely sliced
  • 250ml white wine vinegar
  • 1 tbsp coriander seeds
  • 2 tbsp golden caster sugar
  • 2 tbsp dill
  • 4 pieces of fillet salmon
  • to serve salad or boiled and buttered potatoes


  • STEP 1

    Peel and finely slice the beetroot with a mandolin. (This will be messy, wear rubber gloves if you don’t want pink hands.) Put half of the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250ml water. Bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. Lift out the beetroot slices and put them in a jar, add most of the dill and enough liquid to cover the lot. Chill until needed, but eat within a week.

  • STEP 2

    Lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. Put a lid on and cook for 4 minutes, or until they are cooked. Lift out the salmon and drain it well. Serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes, if you like.


Lulu GrimesManaging editor

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