WOW your dinner guests with this fresh, vibrant salmon dish, with additional phytogoodness to give your insides some extra lovin’. It’s a win-win!

serves 2


500g skin off salmon fillet (preferably centre cut) for cure
2 beetroot, peeled and diced
⅓ cup cooking salt
⅓ cup sugar
4 scoops Axis PhytoReds
¼ cup gin
2 tsp black pepper
2 tsp coriander seeds for seed crackers
½ cup flaxseeds
⅓ cup chia seeds
1 cup mixed seeds (eg, pumpkin, sesame)
1 tsp sea salt
1 tsp ground coriander
½ tsp cracked black pepper

To Serve

Creme fraiche


  • Place the ingredients for the salmon cure into a food processor and blitz until smooth. 
  • Line a deep tray with clingfilm (enough to wrap the salmon) and pour over half the cure mix. 
  • Place the salmon on top and pour over the remaining cure mix. 
  • Wrap the salmon in the clingfilm and place in the refrigerator for 36 hours, turning the salmon halfway through.
  • Rinse off the cure and pat the salmon dry with paper towel. 
  • Wrap in clingfilm and store in the refrigerator for up to 5 days.
  • To make the crackers, preheat oven to 160C and place the ingredients with 1 cup of water in a medium bowl, mix and set aside for half an hour. 
  • Divide the mix in half and roll thinly between two sheets of baking paper. 
  • Remove the top sheet of baking paper and bake for 30 minutes or until golden and crisp. 
  • Allow to cool before breaking into crackers and storing in an airtight container.
  • Thinly slice the salmon and place onto a serving board. 
  • Serve with creme fraiche, sliced radishes, pickles and chervil.