Gravlax or Gravadlax is the most gloriously simple cured salmon using a little salt, sugar and fresh herbs. I love the addition of the beetroot because of the earthy flavour and most of all the exquisite colour. This is such a luxurious meal and such a treat to prepare?for special occasions.
The salmon must be extremely fresh and of really high quality. Ask your fish monger for a side of the freshest sushi-grade salmon. That’s really the only expense here. The rest of the ingredients are super affordable and most importantly you’ll have some bubbles to sip on during the preparation! Remember to plan ahead if this is for a special occasion as the salmon takes 48 hours to cure.
Beetroot & Bubbles Salmon Gravadlax
- 700-800g sushi-grade side of salmon, skin on
- 3 large beetroot, grated
- 150g coarse Kosher rock salt
- 1 large orange, zested
- 2 large lemons, zested
- 4 juniper berries
- 1 large handful dill
- 75g Muscavado sugar
- 75ml Méthode Cap Classique
Remove all pin bones from the salmon and place skin side down on a large baking tray lined with an oversized piece of baking paper.
Crush juniper berries in a mortar and pestle. Mix the crushed juniper berries and all the other ingredients together in a large bowl. Encrust the side of salmon with the cure.
Fold the baking paper tightly around the salmon. Cling wrap the salmon and tray very well so no air can get in. Place in the fridge for 48 hours to cure.
Remove from the fridge. Carefully drain off any liquid and gently remove the cure from the salmon.?
Slice thinly at an angle, avoiding the skin.
Serve with toasted bread, crème fra?che, fresh dill and a squeeze of lemon.
Preserve your salmon in the fridge tightly wrapped in cling film for 3-5 days.
*Disclaimer: Méthode Cap Classique provided by the fabulous folks from Krone?Twee Jonge Gezellen