Simple beetroot cured gravadlax

Name: Simple beetroot cured gravadlax
Ingredients: 400g side of salmon, pin-boned and skin-on (this should be very fresh – ask your fishmonger); 2 tsp salt; 4 tsp sugar; 1 tbsp white peppercorns; A small bunch dill, leaves and stalks torn up; 1 beetroot, scrubbed and peeled; Zest of 1 lemon; To serve: horseradish, chopped hard boiled eggs and dill.

www.petersyard.com

This simple twist on the normal gravadlax cure of sugar, salt and dill gives the salmon a beautiful colour.

View full recipe on www.petersyard.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.petersyard.com.

Share this recipe:

Cooking tools:

Microplane
Grater
Peeler
Chef's knife
Cutting board
Measuring spoon
Mixing bowl
Baking sheet
Plastic wrap
Refrigerator
Paper towel
Saucepan
Slotted spoon
Pastry brush
Serving platter
Fork

Ingredients

400g side of salmon, pin-boned and skin-on (this should be very fresh – ask your fishmonger)
2 tsp salt
4 tsp sugar
1 tbsp white peppercorns
A small bunch dill, leaves and stalks torn up
1 beetroot, scrubbed and peeled
Zest of 1 lemon
To serve: horseradish, chopped hard boiled eggs and dill.