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Gravadlax
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Total Time:
20 minutes
Delicious Swedish-inspired dish: elegant, fresh, and easy to make, perfect for impressing guests.
Ingredients:
  • 200 g raw beets
  • 100 g rock salt
  • 50 g demerara sugar
  • 50 ml vodka
  • 1 big bunch of fresh dill (60g)
  • 1 lemon
  • 50 g fresh or jarred grated horseradish
  • 1 x 700 g side of salmon skin on, scaled, pin-boned, from sustainable sources
Instructions:
  • Peel and trim the beets then combine in a food processor with salt, sugar, vodka, dill, lemon zest, and horseradish. Spread some of the mixture on salmon skin, place salmon on a tray flesh side down, and coat with the remaining mixture. Cover tightly and refrigerate for 36 hours. For thicker salmon, consider curing for up to 48 hours. Unwrap, discard juices, remove salty topping, pat dry, wrap in clingfilm. Optionally add fresh dill before wrapping. Refrigerate for up to 2 weeks. To serve, slice thinly at an angle, separating skin with each cut. Enjoy with salad and sourdough or as part of a seafood platter or festive breakfast.

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