Beetroot salmon gravadlax
This is a pretty classy sounding and looking dish, but wonderfully simple to make. All of the elements can be prepped ahead, making a doddle on the day. The gravadlax will need to be started 6 days in advance, but with hands on cooking actually only taking 15 minutes!
Serves 2
Gravadlax
- 1 salmon fillet
- 1 large raw beetroot, grated
- 2 tablespoons of sea salt
- 1 teaspoon vodka
- Zest from 1 lemon
For the rest:
- 4 sprigs of dill
- 1/4 cucumber (chopped)
- 1 teaspoon of lemon juice
- 1 slice of stale rye sourdough
- 2 tablespoons o creme fraiche
- 2-4 teaspoons of salmon caviar
Method
Gravadlax:
For the gravadlax:
Simply combine all the ingredients and wrap the salmon fillet in them
Wrap tightly in clingfilm, place in a shallow dish and weigh down with a tin of vegetables
Keep in the fridge for 3 days, turning every day as well as emptying the tray
Then place in a sandwich bag and freeze for 48 hours
Remove from the freezer and leave to one side for about halve an hour
Remove the marinade and slice whilst still slightly frozen, as this makes it easier
For the rest:
For the burnt dill dust, simply bake 2 sprigs at 250C until burnt and then crush between your fingers or in a pestle and mortar
Combine the cucumber with the lemon juice for 15 minutes
Season the creme fraiche with salt and pepper to taste
Crumble the bread and bake for 1-2 minutes, until crunchy
Arrange all of these ingredients on two plates an decorate with fresh dill
Serve!
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