Recipe for Gravlax

Try Beetroot Gravlax - a twist on the traditional Gravlax recipe. This pickled salmon recipe uses Beetroot and the result is spectacular!

Ingredients per 450g/1lb of Salmon

• 1 large, raw beetroot, grated
• 4 heaped tabsp sea salt (table salt or any other type that has additives in it won’t do)
• 2 heaped tabsp sugar
• 2 teasp fresh coarse ground black pepper
• 4 tabsp chopped fresh dill
• fresh Wild Salmon fillets with skin on

Method

First prepare the Salmon by removing all the pin bones with a pair of tweezers.
Mix the rest of the ingredients together in a bowl.
Place the first fillet of Salmon on a long piece of cling film, skin side down.
Spread the salt mix over the surface of the Salmon and lay the second fillet on top, flesh side down.
Wrap the fish tightly with the cling film and lay in a dish large enough to take the fish in flat.
Pop in the fridge for 1 - 2 days, turning every 12 hours.
The pickled Salmon (for that’s what it is) keeps in the fridge for up to 1 week

To Serve

Take the fish out of the fridge and unwrap.
You will see that the salmon is now a deep pink colour.
Wipe all of the salt off the fish and slice at an angle very thinly as far down as the skin but leave the skin behind, as you would for smoked salmon. As you slice the salmon you’ll begin to see that the fish is edged with a beautiful deep pink.
Arrange on a serving dish in a rosette shape, it’ll look like a huge flower.
Serve with lemon and thinly sliced brown bread and butter, and if you really want to make the party go with a swing, why not serve some vodka straight from the freezer in shot glasses to go with it!

It goes without saying that this gravlax recipe is also perfect for Christmas, Thanksgiving or just about any buffet or party. - Eat, Drink and be Merry!!