Beetroot cured Kingfish and Salmon, watercress, potato and aioli

A little something new to try with kingfish plus the beetroot adds an amazing colour to the dish.

Serves 4.  Chef:  Marco Edwardes

2 medium beetroot (about 200gm), coarsely grated
375gm castor sugar
250gm rock salt
1 bunch fresh coriander, coarsely chopped
400gm very fresh salmon, skinned and pin boned
300gm very fresh kingfish fillets, skin off and boned
500gm baby gourmet potatoes, washed
1 fennel bulb, finely sliced horizontally
50gm salted baby capers, rinsed and coarsely chopped
Baby watercress leaves, to serve
50gm salmon roe (optional)


2 garlic cloves
1 tsp mustard Dijon
3 egg yolks
200ml Lupi Extra Virgin Olive oil
2 tbsp lemon juice
Salt and pepper

1. Combine beetroot, sugar, salt and coriander in a bowl. Place 2 sheets of glad wrap, overlapping and long enough to enclose the salmon and kingfish, onto a work surface. Spread half the salt mixture over the glad wrap, place salmon and kingfish on top and pack remaining salt mixture around the fish. Wrap fish tightly in plastic wrap and refrigerate for 1 hour, turning halfway through.
2. Bring a saucepan of salted water to the boil. Add potatoes and cook until tender (15-20 minutes), then drain and cool. When cool enough to handle, cut into 5mm-thick diagonal slices and place in a bowl.
3. For the aioli; process garlic, mustard and egg yolks in a food processor until a smooth paste forms. With motor running, very gradually add oil in a thin steady stream and process until emulsified. Add lemon juice and season to taste with salt and pepper.
4. To serve, add fennel, capers and aïoli to the sliced potato and toss gently to combine. Unwrap the cured salmon and kingfish and wipe clean of the salt mixture. Thinly slice with a sharp knife and serve with potato salad, watercress and salmon roe.

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