Beetroot-cured salmon gravlax

Ingredients

• 1 kg centre-cut King salmon fillet (skin-off), trimmed
• ¼ small bunch dill, sprigs picked, plus extra to serve
• Toasted rye bread, cucumber ribbons, lemon wedges, pickled onion, to serve

For the curing mixture

• 1 cup Australian pink salt flakes
• 1 cup caster sugar
• 100 ml gin
• 2 tsp coriander seeds
• 4 tsp black peppercorn
• 2 beetroots, whole, peeled, cooked

For the horseradish cream

• 200 ml sour cream
• 2 tbsp horseradish cream
• 1 tbsp lemon juice (or to taste)

Chilled marinating time: 36 – 48 hours

Instructions

1. To make the curing mixture, combine the ingredients in the bowl of a food processor and blend until it forms a smooth mixture.
2. Line a large ceramic or glass baking dish with an overlapping layer of plastic wrap (overlapping by 10 cm each side, to enclose the fish), then pour over half the prepared beetroot curing mixture and half the dill, top with the fish and pour over the remaining curing mixture and dill. Enclose the fish with the plastic wrap, then refrigerate for 24 – 36 hours.
3. When ready to serve, remove the fish from the plastic and rinse under cool water to remove the curing mixture. You can rest the salmon for a further 24 hours, if you wish, but it can also be eaten directly at this stage. Pat the salmon dry lightly with paper towel.
4. To make the horseradish cream, combine the ingredients in a small bowl, adding more lemon juice to your taste, if you like.
5. To serve, thinly slice the beetroot-cured salmon gravlax and arrange it on a serving platter with the horseradish cream, toasted rye bread, cucumber ribbons, lemon wedges and pickled red onion. Sprinkle with a few extra dill sprigs.

Photography by Jiwon Kim.

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