Beetroot Salmon Gravlax Recipe - Great British Chefs

Ingredients

• 1 whole side of salmon, skin on
• 800ml of beetroot juice
• 2 1/2 tbsp of liquorice paste
• 600ml of light soy sauce
• 6 green cardamom pods, ground
• 1 kohlrabi, medium in size
• 1 golden beetroot, medium in size
• 1 fennel, medium in size
• 1 jicama, medium in size
• 1 Granny Smith apple, peeled
• 1/2 lemon, juiced
• 1/2 bunch of dill, roughly chopped
• salt
• 150g of crème fraîche
• 50ml of water
• 3 tbsp of yuzu juice
• 2 large crispbread, preferably Peter’s Yard 242mm