Beetroot Cured Salmon Gravadlax Recipe
Weigh the salmon accurately, to check that you have the right quantity of sugar and Maldon salt for the cure. The sugar and salt combined in equal quantities should be half the weight of your fish.
Remove the pin bones from the salmon and score the skin in four places to allow the cure to be absorbed. Wash, peel and roughly chop the beetroot. Peel the zest from the orange and reserve it, then halve the fruit and squeeze the juice.
Put the sugar and Maldon salt into a food processor. Add the beetroot, tea leaves and dill with the orange zest and juice, and blend to a fine pulp. Lay the salmon skin-side down in a shallow ceramic dish and cover it completely with the cure mixture. Cover the dish with cling film and leave the salmon to cure for 4 days in the fridge, turning the fish and basting it with the cure mixture after 2 days.
When the curing time is up, scrape the cure off the salmon and lift the fish out of the dish. Rinse the remaining cure away under cold running water, then pat the fish dry with a cloth – the flesh will be bright red and firm to the touch.
Starting at the wider end of the salmon, slice it thinly with a sharp knife angled slightly towards the opposite end of the fish, stopping just before you get to the skin. You should have about six slices per person. Lay these slices on a plate and accompany them with sourdough bread – and pots of goodies like caper berried and pickled beetroot.
Tip: If beetroot isn’t your thing, simply omit and add whatever takes your fancy, as long as the flavours are pronounced. A few of my favourite ingredients are star anise, grapefruit and basil. Treat the grapefruit like the orange in the recipe, and blend it to a pulp in the food processor with the star anise, a handful of basil leaves, the sugar and the Maldon salt. The blend will not be eaten, so chunky pieces are fine.
1 x 1kg filleted side of salmon 250g caster sugar 250g Maldon salt 250g raw beetroot 1 large orange 10g lemon verbena tea leaves half a bunch of dill
To serve: sourdough bread caper berries pickled beetroot
Chef Proprietor, Trinity Restaurant