Main Meals

Beetroot-cured gravlax

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8
Easy
Preparation: 20 minutes, plus overnight curing time
Wine/Spirit Pairing
Woolworths Ferricrete Riesling

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Ingredients

Method
  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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