Salmon Gravlax Recipe

Prepare curing mix

In a bowl combine coarse sea salt, caster sugar, crushed peppercorns and lemon zest. Mix thoroughly so sugar and salt are evenly distributed.

Prepare salmon

Pat the salmon fillet dry with paper towel. Check for any remaining pin bones and remove with tweezers. Place the fillet skin-side down on a large piece of cling film or baking paper.

Assemble cure

Scatter half of the grated beetroot evenly over the flesh of the salmon. Sprinkle half of the chopped dill over the beetroot. Pack the salt-sugar-pepper-lemon mixture evenly over the beetroot layer so it covers the flesh completely. Drizzle the gin evenly over the cure mix. Spread the remaining grated beetroot and remaining dill on top.

Wrap and weight

Wrap the salmon tightly in the cling film, then place in a shallow dish or tray seam-side down. Place another tray or a flat plate on top and weigh down with cans or a heavy skillet to press the cure into the fish.

Cure time

Refrigerate for 36–48 hours. Turn the package over every 12 hours and redistribute any cure liquid. The beetroot will tint the outer flesh pink — this is expected.

Unwrap and rinse

After curing, unwrap the salmon and rinse under cold water to remove the cure and excess beetroot. Pat dry very well with paper towels. Trim off any brown or overly cured edges if desired.

Slice

Using a very sharp, long slicing knife, slice the gravlax thinly at a 20–30° angle away from the skin. Leave skin behind. Arrange slices on a platter, alternating slightly for presentation.

Place softened cream cheese in a medium bowl. Add sour cream, prepared horseradish, lemon juice, lemon zest, sea salt and black pepper.

Whisk or beat with a hand whisk or electric mixer for 1–2 minutes until the mixture is smooth and airy. Taste and adjust horseradish or lemon to preference (add up to 1 more tsp horseradish for more heat). Chill until ready to serve.

Combine white wine vinegar, olive oil, caster sugar, salt and cracked black pepper in a bowl and whisk until sugar dissolves.

Add the cooked beetroot slices and chopped dill to the dressing and toss to coat evenly. Let sit at least 30 minutes at room temperature or up to several hours in the refrigerator to allow flavors to marry. If refrigerated, bring to near room temperature before serving.

On a serving plate or individual plates arrange slices of gravlax. Add small quenelles or dollops of the lemon & horseradish whipped cream cheese alongside the salmon using two spoons or a piping bag for neat presentation.

Spoon some marinated beetroot next to or partially over the salmon in small portions so it complements but doesn't overwhelm the fish.

Drizzle a little extra virgin olive oil over the salmon, sprinkle a few flakes of sea salt and scatter small sprigs of fresh dill. Serve with lemon wedges on the side.

Serve chilled or at cool room temperature as an entree or canapé. Leftovers (sliced gravlax) keep well wrapped in the refrigerator for up to 3 days.