Beetroot Salmon Gravlax With Tahini Flatbread
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Cooking tools:
- Rolling pin
- Grater
- Pastry brush
- Kitchen tweezers
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Spoon
- Nonstick skillet
- Stove
- Refrigerator
- Kitchen towel
- Paper towel
- Plate
Ingredients
- 2 cups (440g) white sugar
- 3 cups (900g) rock salt
- 400g beetroot, peeled and grated
- ¼ cup finely grated orange rind
- 1 cup dill sprigs, roughly chopped
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 x 1.5kg salmon fillet, skin on, trimmed and pin-boned (see tips and tricks)
- 1 cup (280g) Greek-style (thick) yoghurt
- ½ tablespoon lemon juice
- sea salt
- cracked black pepper
- lemon verbena leaves, to serve
- 1¼ cups (310ml) lukewarm water
- 2 teaspoons active dry yeast
- 1 teaspoon caster (superfine) sugar
- 3 cups (450g) plain (all-purpose) flour, plus extra, for dusting
- 1 tablespoon extra virgin olive oil, plus extra, for frying
- 1 teaspoon sea salt flakes
- 1 cup (280g) tahini paste++
- ¼ cup (90g) honey
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