Gravadlax Recipe

Recipe: Beetroot Gravadlax

Gravadlax is one of life’s little luxuries, and because of that it is disgustingly expensive. But making your own is easier than you might think…

It takes time (2 days) but it’s well worth the wait.

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Step 1 – The beetroot cure
You Will Need…
2 large fresh beetroots, peeled and quartered
zest of 1 orange
zest of 2 lemons
2 juniper berries, bashed
6 tablespoons rock salt
2 tablespoons demerara sugar
50 ml gin
800 g side of salmon (important)

Chuck the beetroots, orange and lemon zest, and juniper berries in a food processor, then annihilate until you get a fairly smooth paste. Put in a bowl and add rock salt and sugar. Pour in the gin. Mix.

Lay the side of salmon skin-side down on a large baking tray and pour over the beetroot cure. Spread it all over the salmon flesh. Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours.

Step 2 – The herb cure
You Will Need…
1 small bunch fresh dill, finely chopped
1 small bunch fresh tarragon, leaves picked and finely chopped
4 tablespoons freshly grated horseradish
50 ml gin

Take the salmon out of the fridge and carefully unwrap it so you can rinse off the cure. Either 100ml of cold water. You could use gin, but that’d be wasteful. Hold the salmon over a baking tray and pour a splash at a time over your salmon. Use a spoon to gently push the beetroot cure off the fish. By now it should be all pink and beautiful looking. Put the rinsed salmon to one side and run the tray under the tap.

For the second cure, mix together the chopped herbs, grated horseradish and gin. Put the salmon back into the clean tray, skin-side down, and pack the herby cure onto the salmon using your hands. Make sure you cover all the flesh. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Pop the salmon back in the fridge for another 24 hours.

Step 3 – The eating
You Will Need…
1 loaf brown bread (or gluten free bread)
a few handfuls watercress, washed and spun dry
1 lemon, cut into wedges
lashings of Ikea’s mustard and dill sauce (amazing)

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The next day your salmon will be perfectly cured and ready to eat. Hooray! You don’t need to rinse off the second cure – simply slice the salmon as finely as you can on an angle so you get lovely thin slices of gravadlax tinged with pink and topped with herbs.

Pile these onto a plate and serve with a couple of slices of buttered brown bread, and some watercress and wedges of lemon. And the Ikea sauce. Never forget the Ikea sauce.

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