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Festive salmon gravadlax
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Total Time:
1 hour
Impress at Christmas with stunning beetroot-cured salmon, tangy horseradish, and lemon. Served with rye bread scones for a showstopping dish.
Ingredients:
  • 300 g raw beetroot
  • 50 g fresh horseradish
  • 1 lemon
  • 400 g rock salt
  • 200 g demerara sugar
  • 75 ml vodka
  • 1.4 kg side of salmon, skin on, scaled and pin-boned (from a sustainable source)
  • 1 bunch of fresh dill (30g)
  • fresh cress, to serve (optional)
  • lemon wedges, for squeezing over (optional)
  • 500 g natural yoghurt
  • 250 g stoneground rye flour
  • 250 g self-raising flour plus extra for dusting
  • 1 teaspoon runny honey
  • 2 large free-range egg
  • 1 heaped teaspoon bicarbonate soda
  • olive oil
  • 3 tablespoons organic jumbo oats
  • 200 ml crème fraîche
  • 75 g fresh horseradish
Instructions:
  • Prepare the beetroot cure by scrubbing the beets and horseradish, then coarsely grating them into a bowl. Add lemon zest, salt, sugar, and vodka, mix well. Coat the salmon with the mixture, press down firmly, cover with cling film, add a weight on top, and refrigerate for 36 hours. Unwrap the salmon, rinse, pat dry, sprinkle with chopped dill, rewrap, and refrigerate. For the scones, preheat oven to 190°C/375°F/gas 5. Mix yogurt, rye flour, self-raising flour, honey, egg, bicarbonate of soda, and salt. Shape the dough, cut into rounds, eggwash, sprinkle oats, and bake for 20-25 minutes until golden. Make the horseradish cream by mixing crème fraîche with grated horseradish, lemon zest, and seasoning. Slice the salmon thinly, serve with warm scones, and horseradish cream. Accompany with butter, fresh cress, lemon wedges, and Christmas-infused vodka.

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