Beet Cured Salmon Gravlax with Goat Cheese Panna Cotta | Cruise Scoop

Ingredients

• 1 full length salmon fillet, skin on and deboned
• 1 c sea salt
• 1 c brown sugar
• Grated zest of 2 oranges
• 1/3 c grated fresh horseradish
• 2 small red beets, washed thoroughly
• 1 large bunch of dill, roughly chopped
• ¼ c aquavit
• 1 tsp. unflavored gelatin
• 1 cup heavy cream
• ½ c milk
• 1 tbsp sugar
• 1/2 cup fresh goat cheese, softened
• Shaved asparagus from 1 jumbo asparagus pieces
• 8 small orange segments
• 1 tbsp picked dill sprigs
• 1 tbsp extra virgin olive oil
• 1 small shallot, shaved thin