Beetroot gravlax
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Ingredients
2 sides of wild salmon or organic farmed salmon
2 heaped tbsp sea salt
3 heaped tbsp sugar
2 tsp pepper
2 tbsp dill, chopped
175g beetroot, peeled and grated
For the cucumber and dill sauce:
1 crisp cucumber, peeled and diced into ½-1cm dice
salt and freshly ground pepper
1-2 garlic cloves, crushed
1 heaped tbsp freshly chopped dill
450ml Greek yoghurt or best quality natural yoghurt
4 tbsp cream
Method
Fillet the salmon and remove all the bones with a tweezers. Mix the salt, sugar, pepper and dill together in a bowl. Place the fish on a piece of parchment paper and scatter the mixture over the surface of the fish. Wrap tightly with parchment paper and refrigerate for a minimum of 24 hours.
Line a long oval dish with parchment paper. Put one fillet, skin side down, on the lined dish. Mix together the salt, sugar, pepper, dill and freshly grated beetroot and spread over the surface of the salmon.
Place the other salmon fillet on top and wrap the salmon tightly with the cling film. Place a weight on top (such as a chopping board).
For the sauce, put the cucumber dice into a sieve and sprinkle with salt and allow to drain for about 30 minutes. Dry the cucumber on kitchen paper, put into a bowl and mix with garlic, a dash of wine vinegar or lemon juice and the yoghurt and cream.
Stir in the dill and taste, it may need a little salt and freshly ground pepper, or even a pinch of sugar.
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