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Beetroot-cured salmon with fennel, capers and kipfler potatoes

Beetroot-cured salmon with fennel, capers and kipfler potatoes

You’ll need to begin this recipe a day ahead.

“Our trip to the Margan vineyards resulted in a fantastic lunch of beetroot-cured salmon and kipfler potatoes at the restaurant. Would you please ask chef José Miguel for the recipe.”
Nevil Conway, Roseville, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Beetroot-cured salmon with fennel, capers and kipfler potatoes

Serves 8
Cooking Time Prep time 15 mins, cook 20 mins (plus curing)
2   medium beetroot (about 200gm), coarsely grated
375 gm   caster sugar
250 gm   rock salt
1   bunch coriander, coarsely chopped
1   side of skinless salmon (about 1kg), pin-boned
500 gm   kipfler potatoes, scrubbed
2   baby fennel bulbs, shaved horizontally
50 gm   salted baby capers, rinsed and coarsely chopped
1 cup   (loosely packed) baby watercress leaves (tips only), to serve
100 gm   salmon roe, to serve
Aïoli
2   garlic cloves
2   egg yolks
200 ml   olive oil
2 tbsp   lemon juice


1 Combine beetroot, sugar, salt and coriander in a bowl. Place 2 sheets of plastic wrap, overlapping and long enough to enclose salmon, on a work surface. Spread half the salt mixture over plastic, place salmon on top and pack remaining salt mixture around fish. Wrap fish tightly in plastic wrap and refrigerate for at least 8 hours, turning halfway through.
2 Bring a saucepan of salted water to the boil. Add potato and cook until tender (15-20 minutes), then drain and cool. When cool enough to handle, peel and cut into 5mm-thick diagonal slices and place in a bowl.
3 Meanwhile, for aïoli, process garlic and yolk in a food processor until a smooth paste forms. With motor running, gradually add oil in a thin steady stream and process until emulsified. Add lemon juice and season to taste.
4 Add fennel, capers and aïoli to potato and toss gently to combine. Unwrap cured salmon and wipe clean of salt mixture. Thinly slice with a sharp knife and serve with potato salad, watercress and salmon roe.


RECIPE Jose Miguel, Margan PHOTOGRAPHY Chris Chen STYLING Vanessa Austin

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