Beetroot recipes
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Beetroot gravadlax wreath with caper gribiche
6
Easy
15 minutes, plus 2 hours’ curing time
30 minutes
Ingredients
-
For the gravadlax:
- 2 beetroot, finely grated
- 200 g coarse salt
- 50 g sugar
- 1 x 800 g salmon side For the caper gribiche:
- ½ cup vegetable oil
- 100 g large capers
- 100 g mild dill gherkins, diced
- 4 T wholegrain mustard
- 4 T olive oil
- 15 g Italian parsley, chopped
- sea salt, to taste
Method
- Combine the beetroot, salt and sugar to make a cure.
- Cover the salmon in the cure, allow to stand for 2 hours, then gently rinse out the cure.
- To make the caper gribiche, heat the vegetable oil in a small saucepan over a medium heat.
- Drain the capers and press them between kitchen paper to remove all excess liquid and open them slightly.
- Once the oil is hot, drop in the capers and fry until they stop bubbling. Drain on kitchen paper.
- Combine the gherkins, mustard, olive oil, capers (reserve some to garnish) and parsley, then season to taste.
- Using a very sharp knife, slice the salmon into thin slivers, against the grain of the fillet.
- To serve, use the slivers of salmon to make a wreath, garnish with the gribiche and some capers.
Cook’s note: If the capers burn before they go crispy, take the oil off the heat and fry at a lower temperature.
This is a light and impressive-looking starter, and the flavours work well with the this mozzarella, poached leek, fennel and citrus salad.