Beetroot Salmon Gravlax With A Winter Twist | Homes To Love

Ingredients

• 2 medium beetroots, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons black peppercorns
• ½ teaspoon fennel seeds
• 2 tablespoons (40ml) gin, optional
• 200g (1 ½ cups) coarse sea salt
• 150g (⅔ cup) caster sugar
• 1 small bunch dill, roughly chopped
• 1 fillet salmon (800g), skin-on, pin-boned
• 1 loaf sourdough, warmed and sliced,
• 1 cup crème fraîche, 2 tablespoons baby capers and lemon wedges, to serve