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Beetroot-cured gravlax

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Beetroot-cured gravlax

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time Preparation: 20 minutes, plus overnight curing time

Ingredients

1 x 800 g salmon side, boned
100 g caster sugar
175 g coarse sea salt
2 t peppercorns coarsely ground
1 orange, juiced and zested
30 g dill, chopped
4−5 raw beetroot, peeled
capers, for serving
lemon-dressed salad leaves, for serving
crème fraîche, for serving
ciabatta or fresh bread, for serving

Method

Place the salmon on a stainless-steel tray, skin-side down.

Mix the caster sugar, sea salt, peppercorns, orange juice and zest and dill.

Grate the beetroot into the sugar mixture.

Spread the mixture over the fish and massage into the fish. Wrap the fish in clingfilm and place a heavy weight, such as canned food, on top. Allow to stand overnight.

Pour off and discard any excess liquid. Remove the clingfilm and scrape off the cure and discard.

Thinly slice the fish just before serving with the capers, lemon-dressed leaves, crème fraîche and fresh bread.