Serves: 6Justin North's confit Marlborough Sounds salmon, golden beetroot and crab

Serves 6 as a Entrée (10 as a tasting portion)

For the Salmon
100g flake salt
zest of 1 orange
zest of 1 lemon
zest of 1 lime
1 side of salmon, skin, bones and blood line removed
600ml non-scented oil (such as grape seed or rice bran)
400ml olive oil

For the beetroot
3 bunches baby golden beetroot, scrubbed
1 litre water
100ml chardonnay vinegar
10g salt
5g sugar
pinch saffron threads

For the garnish
200g picked spanner crabmeat
1 bunch chives, finely sliced
Chive or garlic flowers
Baby purple shiso or similar baby herbs

For the salmon
Place the flake salt and citrus zests in a mortar. Grind to combine well.
Cut the salmon into 6 even portions then rub the salt mix over the salmon. Cover then refrigerate and allow for 3 hours to allow to marinate.
Remove from the fridge and wipe off the excess salt.
Combine the oils and heat to 45°C. Submerge the salmon and cook gently for 15-20 minutes or until cooked.

For the beetroot
Combine all the ingredients, except for the beetroot, in a saucepan. Bring to a simmer then adjust the seasoning if necessary.
Add the beetroot and cook gently for 45-60 minutes until tender.
Remove the beetroot from the liquid and set aside then reduce the liquid. Peel the beets, cut into small shapes and toss in the reduced cooking liquid to glaze.

To serve
Place the warm salmon on serving plates and decorate with the beets. Toss together the crabmeat and herbs. Season with a touch of flake salt and drop of lemon juice, and serve.

Watch Justin North create this dish for our Masterclass series.