Crisp Skinned Salmon with Cauliflower Puree and Pickles

Beetroot pickle: Boil the beetroot in salted water until tender (this will depend on the size, baby beetroot will take around 15 minutes). Drain, cool and peel. Slice or dice the beetroot if they are large.

Put in a pot with the red wine vinegar, sugar and water. Bring to the boil, simmer gently for 5 minutes then set aside in the liquor. Refrigerate for up to a week.

Celery Pickle: Cook the celery in boiling salted water for 4 minutes. Drain and put back into the pot with the white wine, water and lemon juice. Bring to the boil and simmer gently for 3 minutes. Cool in the liquid. Refrigerate for up to a week.

Cauliflower Purée: Combine the cauliflower, garlic, water/stock and salt in a pot and bring to the boil. Simmer gently until the cauliflower is very tender, about 15 minutes. The chicken stock should have reduced by at least half.

Purée in a food processor until smooth, add the cream and check the seasonings.

Salmon: Heat a non-stick fry pan to a high heat. Season the salmon, and place skin side down in the pan. Cook for 1 minute, cover and lower the heat. Cook for 3-4 minutes for medium rare, 2 minutes more for well done.

To serve: Remove the celery and beetroot from their pickling liquids, put into separate bowls, tossing each with a little extra virgin olive oil, salt and pepper and a garnish of dill or celery leaves.

Serve the salmon skin side up with a large spoonful of cauliflower purée and a lemon wedge alongside.
Serves 6