Beetroot cured salmon with wasabi cream

This time I tried curing salmon in beetroot (raw beetroot blended with some salt and sugar).  The colour is stunning.  I left the skin on and once the salmon had been cured rinsed, dried I cooked it high heat for a few seconds skin side down.  Therefore the salmon was still a cured result but with a crisp skin.

The wasabi cream was simply strained yoghurt, a touch of wasabi mayo and some wasabi paste.  Topped with simple shaved cucumber and pickled ginger.  Superb.