Beetroot Salmon Gravlax With A Winter Twist
A seasonal take on a classic dish, this salmon gravlax with wintry spices makes for the perfect centrepiece to any winter dinner party.
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Cooking tools:
- Food processor
- Mixing bowl
- Plastic wrap
- Tray
- Plate
- Baking sheet
- Refrigerator
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
- Spoon
- Colander
- Paper towel
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
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