This is the perfect dish to brighten any evening. The beetroot can be made in batches and kept in the fridge for a month. You can use fresh salmon but the cure adds sweet and salty notes to the fish for an extra dimension. Use any greens - cavolo nero or even cabbage - if purple sprouting broccoli is unavailable.

Preparation Time:  
20 minutes (plus 12 hours curing)
Cooking Time:  15 minutes
Serves: 4

Method

For the salmon:
Combine the salt, sugar, pepper and ground fennel seeds in a bowl and roll the salmon portions in the mixture. Lay in a tray and sprinkle the remaining mixture over the fish, wrap in cling film and refrigerate for approx 12 hours.

For the horseradish cream:
Combine the cream, grated horseradish, salt and pepper in a small saucepan and bring to the boil. Simmer until the cream is slightly reduced and thickened. Pour into a container and refrigerate until needed. Serve a quenelle of the cream straight from the fridge.

For the pickled beetroot:
Put all ingredients except the beetroot in a saucepan. Bring to boil, until the sugar has dissolved. Add diced beetroot and simmer until it is just starting to soften. Remove from the heat & carefully pour into sterilised jam jars. Seal the jars, cool and refrigerate.

To serve:
Wash salt mix off the salmon with water, & pat dry. Heat olive oil in a pan, cook salmon skin side down. When skin is crispy, roll fish onto its side and colour in hot oil. Roll salmon over & colour other sides. It should now be golden all over. If you like  salmon medium rare, then remove pan from heat & rest for 2-3 min. If you like it a little more done, put fish in hot oven for 3-4 minutes, depending on how well done you like it.

Warm the beetroot and some of the liquor from the jar in a pan. Bring to the boil and reduce until the liquor becomes a glaze. It will be thick and sticky. Blanch the broccoli for about 1 min (depending on thickness) in salty boiling water. The broccoli should be served with a slight crunch. Serve the salmon on a bed of broccoli, topped with some pickled beetroot and reduced liquor and a quenelle of horseradish cream.