This simple twist on the normal gravad lax cure of sugar, salt and dill was created for us by Swedish food stylist and blogger Steffi Knowles-Dellner. The beetroot gives a beautiful colour to the salmon. For another take on beetroot cured salmon take a look at Anna Hansen’s recipe here.
You will need:
400g side of salmon, pin-boned and skin-on (this should be very fresh – ask your fishmonger)
2 tsp salt
4 tsp sugar
1 tbsp white peppercorns
1 beetroot, scrubbed and peeled.
1 small bunch dill, leaves and stalks torn up
zest of 1 lemon
To serve: horseradish, chopped hard boiled eggs and dill.
- In a small bowl, mix together the salt, sugar and peppercorns. Lay the salmon on a baking sheet covered in clingfilm, skin-side down, and rub the mixture all over the fish.
- Roughly grate the beetroot and scatter over the salmon along with the dill and lemon zest.
- Wrap tightly with plenty of cling film and refrigerate weighing down with a couple of tins of beans. Leave for 2 days, turning halfway through the curing time.
- Uncover and brush off thoroughly to remove the beetroot, zest and dill and pat dry with kitchen roll. Slice thinly at an angle and serve with horseradish, chopped hard boiled egg and fresh dill. The gravad lax will keep in the fridge for up to 5 days.