If you’re a salmon gravlax fanatic or crazy about your seafood, you’ll love this. This was a surprisingly easy dish to make and tastes fantastic. Perfect for a dinner party starter, summer menu or Christmas.
Ingredients:
Salt 1/4 cup
Sugar 1/4 cup
1 large beetroot, grated
Dill, bunch
1 Lime
Salmon, 1kg
Method:
- Using a large mixing bowl, combine the salt, sugar and grated beetroot. Grate the lime zest and mix the ingredients thoroughly.
- line a flat tray with cling film to protect it and rest the salmon on top. Rub the ingredients from the mixing bowl over the salmon thoroughly and cover with clingfilm. Rest a heavy book or object on top to help with the curing process then leave in the fridge for 3 days, every half a day, empty the liquid.
- After the 3 days, remove the salmon from the fridge, tip off any extra liquid and rinse the salmon under a cold tap. Gently wipe away the excess beetroot mix then pat dry using a paper towel.
- The salmon should like be a bright pink colour – dress it with sprinkles of fresh dill and its ready to serve. The cured salmon will last for around a week, make sure to keep if dry sealed in a container or clingfilm.