- 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
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 o 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.