Beetroot Salmon Gravadlax
December 09, 2016 | Serves 10
- 1kg Side of Salmon
- 2/3 Cup of Sea Salt (140g)
- 1/2 Cup of Coconut Sugar (75g)
- 20g of Dill
- Zest of 1 Lemon
- 1 Large Beetroot
This is such a gorgeous starter for entertaining around Christmas time. The cure is full of flavour and dyes the salmon a gorgeous deep pink thanks to the beautiful beetroot. Curing your own fish can seem a little daunting so I’ve kept this all really simple- it’s really easy and so worth it.
Grate the beetroot, zest the lemon and finely chop the dill. Add them to a bowl with the salt and coconut sugar and mix well.
Place two large sheets of cling film on top of eachother on a large baking tray. Lay the salmon on to it skin side down. Coat the salmon in the cure mixture generously.
Tightly wrap the salmon in two layers of cling film.
Place the tray in the fridge with something heavy on top- I use tins of beans. Refrigerate for 48-72 hours, flipping the salmon every 24 hours.
Remove the cling film and rinse the salmon with cold water. Remove the skin and then place it on a large board. Slice and serve.