Gravadlax is probably one of the simplest cured foods you can make. For the basic cure, all you need is equal parts sugar and salt. Here I've added raw beetroot which gives the salmon a dramatic colour. Liquorice is a good pairing with beetroot, as is any aniseed flavoured spice.
Here with dill sauce & potato salad:
Here with finger lime 'caviar', potato salad, balsamic reduction and parsley oil plus some pickled radishes.
Ingredients
3 tbsp caster sugar
3 tbsp sea salt
1 beetroot (about 150g), finely grated
1 tbsp liquorice paste
2 pieces salmon fillet of equal size (approx. 300g), skin on.
Method
Here with dill sauce & potato salad:
Here with finger lime 'caviar', potato salad, balsamic reduction and parsley oil plus some pickled radishes.
Ingredients
3 tbsp caster sugar
3 tbsp sea salt
1 beetroot (about 150g), finely grated
1 tbsp liquorice paste
2 pieces salmon fillet of equal size (approx. 300g), skin on.
Method
- Mix together the sugar, salt & grated beetroot.
- Spread the liquorice paste over the flesh side of each piece of salmon, followed by the salt, sugar and beetroot mix.
- Place one piece of salmon, skin-side down on a piece of cling-flim
- Place the other piece, skin-side up on top and tightly wrap with cling-film.
- Place in a dish and weight the top (I use cans of tomatoes).
- Leave for at least 48 hrs.
- Remove cling film and gently rinse away the curing mixture.
- Thinly slice the gravadlax at a slight angle.
Last edited:
