Dill & Beetroot Salmon Gravlax

Serves: Time: 00:10 Skill:

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• Ingredients
• Recipe

• 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

  Equipment:

• Muslin Cloth
• Cling film
• Food weight (you can use a brick, rock, canned foods etc) 

1. Combine grated beetroot, salt, sugar, dill, lemon juice and zest, vodka and juniper berries in a large bowl.
2. 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.
3. 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. 
4. To serve: Remove cling wrap, cloth and coating. Slice thinly with a sharp knife. 

  Tip: If you’re using beetroot from the garden, save the leaves for salads and stir fries. They’re packed with iron and are super delicious!

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