LeaderBrand Beet Salmon Gravalax

Beetroot Salmon Gravlax

Directions

Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones, pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.

Line a dish (with sides) with two large sheets of cling film and spoon in ¼ of the cure. Lay one of the fillets, skin side down, on the cure, then pack with ½ of the cure and sandwich with the remaining fillet, skin side up. Top with the last ¼ of the cure and wrap both fillets together tightly with lots of cling film.

Place in a container with sides, like a large roasting tray.  Put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.

To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Once made, the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

To serve, arrange on a platter with some LeaderBrand green salad or Iceberg Lettuce, orange segments and slices of LeaderBrand Beetroot.  Top with dill crème fraiche.

 

 

 For more Beetroot recipes click here

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