For the cured salmon
700g salmon, filleted and pin boned
150g caster sugar
150g rock salt
20g pink peppercorns, lightly crushed
20g fennel seeds
5g mixed spice
For the glazed beetroot
100g purple beetroot, tops trimmed
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 sprig of thyme
salt and pepper
For the beetroot ketchup
400ml beetroot juice
5g agar agar
125ml sherry vinegar
For the pickled cucumber caviar
1 cucumber, peeled
80ml rice wine vinegar
40g caster sugar
For the buckwheat blinis
100g buckwheat flour
70g plain flour
10g fresh yeast
1 egg, beaten
250ml tepid milk
½ tsp salt
For the lemon crème fraiche
200ml crème fraiche
1 lemon, zest only
¼ tsp black pepper
Baby dill and nasturtium leaves & flowers, to garnish
For the cured salmon, mix the sugar, salt and remaining ingredients together. Spread evenly all over both sides of the salmon. Wrap very tightly with cling film and place the salmon on a tray with a heavy weight on top. Refrigerate overnight.
The following day, drain any excess moisture and wash the cure off the salmon. Transfer onto a baking tray.
Preheat the Miele steam combination oven on grill setting level 3 for 5 minutes. Place the tray with the salmon onto shelf position 2 and select the following cooking method: Combination mode, Full Grill, Level 2, 90% moisture for 5 minutes. Once grilled, remove from the oven and allow to cool down for a few minutes.
For the glazed beetroot, place all the ingredients into a small vacuum bag and seal using the highest setting. Transfer the beetroot into a steam oven and cook on 100°C for 1 hour. Allow to cool slightly before peeling and cutting into a rough dice. Keep aside until needed.
For the beetroot ketchup, place the beetroot juice and sugar into a saucepan and bring to the boil over a medium heat. Add the agar agar, whisk to combine and cook for 2 minutes stirring from time to time. Remove the saucepan from the heat and allow the mixture to set. Transfer the beetroot and remaining ingredients into a blender and puree until smooth. Refrigerate until needed.
For the cucumber caviar, place the vinegar, water and sugar into a saucepan and bring to a boil over a medium heat. Allow to cool. Take a small melon baller and scoop out the cucumber flesh. Add to the pickling liquor, cover and refrigerate until needed.
For the buckwheat blinis, place all the ingredients into a large bowl and whisk together until you have a smooth batter. Cover and leave the batter to rest for one hour, stirring a couple of times in between.
Heat a large frying pan with a little vegetable oil over a medium heat. Spoon a ladleful of batter into the pan. Cook the pancakes for up to two minutes on each side, then flip over and cook until both sides are golden in colour. Carefully transfer the cooked blini onto a plate and repeat with the remaining batter. Makes approximately 10 blinis. Keep the blinis covered until ready to serve.
For the lemon crème fraiche, place all the ingredients into a bowl and mix well. Transfer to a serving bowl and refrigerate until needed.
Appliance tip: Miele’s temperature control technology on some of the induction hobs allows you to cook pancakes without the need to alter the temperature throughout.
Cooking tip: Try experimenting with the cure flavourings for the salmon. Juniper berries and gin have bitter and pepper notes that complement the oily texture of the salmon.