Salmon, pumpernickel, beetroot and mouli pickles

Shopping list

• Fruit and vegetables

  • ½ lemon, zest only
  • ½ orange, zest only
  • ½ lime, zest only
  • ½ lemon, juice only
  • 350g/12oz beetroot
  • 2 beetroots
  • ½ medium-size mouli radish
  • 1 large carrot, diced
  • 1 white onion, diced
  • ¼ bunch fresh flat leaf parsley, chopped
  • ¼ bunch chives, finely chopped
  • ¼ stick fresh horseradish, finely grated
  • lemon juice, to taste
  • 25g/1oz baby watercress
  • 25g/1oz fennel cress

• Cooking ingredients

  • 30g/1oz spiced sea salt
  • 30g/1oz caster sugar
  • salt
  • pinch cayenne pepper
  • white wine vinegar
  • olive oil
  • salt
  • 100g/3½oz caster sugar
  • 225ml/8fl oz red wine vinegar
  • 150g/5½oz caster sugar
  • 225ml/8fl oz white wine vinegar
  • 150g/5½oz sugar
  • 3 black peppercorns
  • 1 bay leaf
  • cayenne pepper

• Drinks

  • 100ml/3½fl oz port
  • 120ml/4fl oz apple juice

• Dairy, eggs and chilled

  • 110g/4oz whipping cream
  • 110g/4oz double cream
  • 125g/4½oz crème fraîche

• Meat, fish and poultry

  • 200g/7oz salmon fillet, preferably organic
  • 225g/8oz organic salmon fillet, cubed
  • 225g/8oz organic salmon fillet

• Other

  • 1 slice pumpernickel bread

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