BEET & HORSERADISH CURED SALMON with Celery Root Rémoulade and Pumpernickle Toasts

Serves 12 as Appetizer

1 Salmon Fillet, Skin On (Approx. 3#)
12oz. Grated Red Beets
1# Prepared Horseradish
6oz. Sugar
60z. Kosher Salt
1/2oz. Cracked Black Pepper

1. Remove the pin bones from the salmon and score the skin. Center it skin side down on a large piece of plastic wrap. 2. Mix the beets, horseradish, sugar, salt, and pepper in a bowl and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.)
3. Wrap the salmon loosely in the plastic wrap and place it in a pan. Refrigerate for 3 days to cure. After the third day, gently scrape off the cure.
4. Slice and serve immediately or can be refrigerated for up to one week.

Celery Root Rémoulade
Serves 4

2 ea Large Egg Yolks
1Tbsp Lemon Juice
1/4tsp Minced Garlic
Pinch Cayenne Pepper
Dash Tabasco
Dash Worcestershire
1 Cup Canola Oil
To Taste Kosher Salt and Black Pepper
4 Cups Peeled and Julienned Celery Root

1. Put the egg yolks, lemon juice, garlic, cayenne, Tabasco, and Worcestershire in a food processor. With the motor running, slowly drizzle in the oil until the mayonnaise starts to come together in a thick emulsion. Season with the salt and pepper.
2. Put the celery root in a bowl and toss with the mayonnaise. Serve or refrigerate for up to 2 days in an airtight container.