Beetroot Gravadlax with Crisp Breads and Pickled Cucumber Recipe | Food Network UK
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 8 people.
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Cooking tools:
- Blender
- Mixing bowl
- Measuring spoon
- Plastic wrap
- High-sided dish
- Plate
- Cans
- Chef's knife
- Cutting board
- Serving platter
- Kitchen towel
- Whisk
- Spoon
- Cucumber slicer
- Refrigerator
- Peeler
- Measuring cup
- Colander
- Pastry brush
Ingredients
- 1.4kg side of salmon, scaled
- 1 large raw beetroot, peeled and quartered
- Good handful of fresh dill, roughly chopped
- 3 tablespoons sea salt
- 4 1/2 tablespoons caster sugar
- 1/2 tablespoon honey
- 1 tablespoon freshly ground black pepper
- 1/2 tablespoon wholegrain mustard
- 4 tablespoons caster sugar
- 4 tablespoons cider vinegar
- 1 cucumber, thinly sliced
- ½ tablespoons salt
- 1 small shallot, very thinly sliced
- Good handful of fresh dill, finely chopped
- 200ml tub crème fraîche
- Juice of ½ lemon
- Good grinding freshly ground black pepper
- Small circular Swedish crisp breads, to serve
- Fresh watercress and dill sprigs, to garnish
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