Beetroot and tequila cured salmon

Salmon

• 5 star anise
• 1 tsp whole black peppercorns
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 250 g brown sugar
• 250 g sea salt
• 2 sprigs fresh thyme, leaves only
• 1 raw beetroot (approx. 250 g), peeled and cut into quarters
• 50 g tequila
• 750 g fresh boneless, skinless salmon fillet (approx. 3 fillets)

Horseradish goat's cheese

• 300 g goat's cheese, cut into pieces (3-4 cm)
• 1 ½ tbsp horseradish cream
• 2 tsp Dijon mustard
• 30 g extra virgin olive oil
• 1 Lebanese cucumber
• caper berries, sliced, to serve
• water crackers, to serve