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35 minutes

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1 hour

Beetroot-and-dill gravadlax

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Ingredients

3 large beetroots, peeled and grated
1 T coriander seeds
70 g sugar
70 g coarse salt
30 g fresh dill, chopped
1 kg salmon side, skin removed
caper berries, for serving
crème fraîche or horseradish, for serving
lemon wedges, for serving

Method

1. Blend the beetroot, coriander seeds, sugar and salt until smooth. Add the dill. Spread the purée onto both sides of the fish. Wrap in clingwrap and chill overnight.

2. Remove the clingwrap, scrape off the purée and freeze for 1 hour before slicing. Serve with the caper berries, crème fraîche and lemon wedges.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

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Grapefruit paloma

Triple-cooked oxtail

Thick-crust lamb pizza

Panettone summer pudding

Best-ever mince pie

Cherry-stained poached pears

Christmas spiced jam

Mild hake curry with flatbreads and raita

Chai crème caramel

Nutritional yeast whipped butter

Beetroot-and-dill gravadlax

Beetroot-and-dill gravadlax

Ingredients

Method