Dill & Beetroot Salmon Gravlax
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- Side of Regal New Zealand King Salmon, skin on, bones removed
- ½ cup Mrs Rogers Coarse Sea Salt
- ½ cup brown sugar
- ½ cup Superb Herb Dill, roughly chopped
- 2 large beetroots, peeled & grated
- ¼ cup Absolut Vodka
- 2 tbsp Mrs Rogers Juniper Berries, crushed
- 1 lemon, zest and juice
- Muslin Cloth
- Cling film
- Food weight (you can use a brick, rock, canned foods etc)
METHOD
- Combine grated beetroot, salt, sugar, dill, lemon juice and zest, vodka and juniper berries in a large bowl.
- Lay the salmon in a pan lined with muslin cloth, then cover completely with beetroot mix. Wrap in the muslin cloth then cover dish with cling film and place a food weight over the top.
- Place in fridge to cure for 1-3 days. Drain the liquid from the salmon once a day. The salmon should firm up and be stained a beautiful red.
- To serve: Remove cling wrap, cloth and coating. Slice thinly with a sharp knife.
