Serves: 6Salmon, beetroot, horseradish and dill is a classic flavour combination that simply always works.

I have many salmon recipes that incorporate these same components, though in different guises. Hayden Scott, a talented chef who works alongside me, came up with this dill and horseradish romesco sauce. It’s a real knockout and can be used alongside many other dishes. You’ll need to begin this recipe the day before serving it, to allow time to pickle the beetroot.

Pickled beetroot
1kg large beetroot
pinch of sea salt
2 cups malt vinegar
3 cups sugar
6 cloves
pinch of chilli flakes

Place the beetroot and salt in a large saucepan and cover with cold water. Bring to the boil then reduce to a simmer and cook for 1 hour or until tender. The cooking time will vary depending on the size of your beetroot, so check them periodically for tenderness with a sharp knife. Drain and set aside to cool.

Combine the vinegar, sugar, cloves, chilli flakes and 1 cup of water in a clean saucepan. Bring to a simmer then continue to cook until the sugar has dissolved. This is the pickle liquor. Set aside.

Peel the cooked beetroot and slice into thick rounds then place in a high-sided plastic container. Pour the pickle liquor over the beetroot then refrigerate for at least 12 hours or up to a few days.

Dill & horseradish romesco
1 cup coarsely chopped stale white bread (crusts removed)
1⁄4 cup milk
1⁄3 cup whole almonds, toasted
1⁄4 cup good-quality horseradish sauce (I like Mandys)
2 tablespoons white wine
vinegar
2 teaspoons Dijon mustard
1⁄2 cup canola oil
2 tablespoons finely chopped dill                     

Combine the bread, milk, almonds, horseradish sauce, vinegar and mustard in a food processor. Process to combine then, while the motor is running, slowly drizzle in the oil and continue to process until combined. Scrape into a bowl then fold in the dill. Taste and season with salt and freshly ground black pepper then refrigerate until required.

For the salmon & to serve
1 cup white wine
1 celery stick, finely chopped
4 shallots, coarsely chopped
1 lemon, sliced into rounds
2 bay leaves
2 whole parsley stalks
1 tablespoon salt
6-8 peppercorns
1kg salmon fillet, skin on and bones removed
1⁄2 cup dill leaves
extra virgin olive oil to serve

 Preheat the oven to 180°C.

Combine the wine, celery, shallots, lemon, bay leaves, parsley, salt, peppercorns and 3 cups of water in a small saucepan. Bring to the boil then simmer for 10 minutes.

Place the salmon in an ovenproof dish. Pour the simmering poaching liquid over the salmon then cover with foil and immediately place in the hot oven.

After 5 minutes, remove from the oven and check if the salmon is cooked. If it is, remove to a wire rack to cool (reserve the poaching liquid). If not quite cooked to your liking, leave the salmon in the poaching liquid, uncovered, to finish cooking. If not using the salmon immediately, cover and refrigerate the cooled salmon in the cooled poaching liquid to keep it moist.

Put 3 or 4 slices of beetroot on each plate. Break the salmon into large portions and arrange on the beetroot. Spoon the romesco sauce over the fish then scatter with dill and drizzle with a little oil. Season with salt and freshly ground black pepper then serve.

Wine - A Marlborough pinot noir would be good here.