HONEY MUSTARD BEETROOT GRAVAD LAX
Ingredients
- 2 large cooked beetroot
- quartered
- 2 good handfuls fresh dill
- roughly chopped
- 6 tbsp sea salt
- 2 tbsp freshly ground black pepper
- 140g/5oz caster sugar
- 1 tbsp runny honey
- 1 tbsp wholegrain mustard
- 2 x 200g/7oz salmon fillets
- Swedish crisp bread
- to serve
- watercress sprigs
- to serve
- fresh dill sprigs
- to serve
- 2 tbsp caster sugar
- 2 tbsp cider vinegar
- ½ tsp sea salt
- ½ small shallot
- very thinly sliced
- ½ cucumber
- thinly sliced
- 200g/7oz crème fraîche
- good handful fresh dill
- finely chopped
- ½ lemon
- juice only
- freshly ground black pepper
Directions
- Put the beetroot in a food processor and blend to a smooth purée. Tip it into a bowl
- then add the dill
- sea salt
- pepper
- sugar
- honey and mustard and mix well.
- Lay out a large piece of cling film and sprinkle with one-third of the beetroot mixture. Put one piece of salmon
- skin side-down
- on the mixture. Top with half the remaining mixture
- then put the second salmon fillet on top
- flesh side-down. Sprinkle with the remaining mixture. Wrap the salmon tightly with the cling film.
- Put the wrapped parcel in a high-sided dish and weigh it down with a plate and some full food tins. Leave the salmon to cure in the fridge for five days
- turning halfway through.
- The day before serving
- make the pickle. Put the sugar and vinegar in a bowl and stir until the sugar has dissolved. Mix in the salt and shallot
- then the cucumber. Cover with cling film and chill in the fridge for 2 hours
- or overnight if you have the time.
- For the dill crème fraîche
- put the crème fraîche
- dill
- lemon juice and black pepper in a bowl and mix well. Cover with cling film and chill in the fridge for at least for 2 hours
- or overnight.
- When you are ready to serve
- unwrap the salmon and wipe it clean. Separate the sides and slice thinly using a large
- sharp knife. Put the Swedish crisp bread on a serving plate and top with the slices of salmon and dollops of the dill crème fraîche and a small amount of cucumber pickle. Garnish with the watercress and dill to serve.
