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Home-cured beetroot gravadlax
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Total Time:
30 minutes
Easily cure salmon for a vibrant pink color.
Ingredients:
  • 2 large fresh beetroots peeled and quartered
  • 1 orange zest of
  • 2 lemons zest of
  • 2 juniper berries bashed
  • 6 tablespoons rock salt
  • 2 tablespoons demerara sugar
  • 50 ml gin
  • 800 g side of salmon from sustainable sources, ask your fishmonger
  • 1 small bunch fresh dill finely chopped
  • 1 small bunch fresh tarragon leaves picked and finely chopped
  • 4 tablespoons freshly grated horseradish
  • 1 loaf brown bread
  • a few handfuls watercress washed and spun dry
  • 1 lemon cut into wedges
Instructions:
  • In a food processor, blend beetroots, orange and lemon zest, and juniper berries until smooth. Transfer to a bowl and mix in rock salt, sugar, and gin. Spread this beetroot cure over a side of salmon on a tray. Wrap tightly and refrigerate for 24 hours. Rinse off the cure the next day with water or gin. Prepare a herby cure with herbs, horseradish, and gin, and coat the salmon with it. Refrigerate for another 24 hours. Slice finely and serve with bread, watercress, and lemon wedges.

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