Ingredients

• 1 1/2 cups white wine vinegar
• 1/3 cup caster sugar
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt flakes
• 2 bunches baby beetroot, trimmed and peeled (approx. 1kg/12 beetroots)
• 2kg whole salmon, cleaned, scaled
• 2/3 cup sour cream
• 2 tablespoons lemon juice
• 1/4 cup horseradish cream
• 1 1/2 tablespoons finely chopped fresh chives
• Salad leaves, to serve

Method

• Step 1 Place vinegar, sugar, peppercorns, salt and 1 cup water in a medium saucepan over low heat. Cook, stirring, until sugar dissolves. Add beetroot and bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes or until beetroot is tender. Remove from heat. Cool beetroot in cooking liquid. Halve or quarter (depending on size).
• Step 2 Place salmon in a large fish kettle, cover with cold water and place over medium-low heat. Bring to the boil. Once boiling, remove from heat and stand, covered, for 30 minutes until a thin metal skewer inserted into the thickest part of the salmon slips in easily and salmon is just cooked through.
• Step 3 Meanwhile, combine sour cream, lemon juice, horseradish cream and chives in a small bowl. Stir to combine.
• Step 4 Use basket insert to lift salmon from water. Carefully transfer salmon to serving platter. Discard cooking liquid. Use a small sharp knife to carefully remove the skin from the side facing upwards.
• Step 5 To serve, use a metal spoon and fork to divide salmon into portions and lift onto plates. Serve with horseradish cream, beetroot and salad leaves.
• Step 6 Pair this dish with Houghton Sparkling Classic.