Friday, December 30, 2011
Pippa's delicious salmon gravlax
One of the beautiful dishes we had at Christmas this year, but which can be enjoyed at any time of the year, was my daughter Pippa's beautiful home-made salmon gravlax, cured in salt, sugar, and fresh grated beetroot and orange juice. It looked spectacular with its dark red underside, tasted fantastic, and was prepared in minutes(though you need to leave it for 24 hours to cure before serving).
Here's her recipe, with quantities suitable for a half-side of fresh salmon(skin off).
You need three grated beetroots and 3 juiced and zested oranges. Mix together with some sprigs of dill and pop it in a long china or glass dish big enough to hold the salmon. Then mix 100 g of sea salt(coarse)and 3/4 caster(fine) sugar and coat fish in it, pressing it in on both sides. Then put salmon on top of beet/orange mixture, cover with plastic wrap and keep in the fridge for 24 hours. The next day, take it out, wipe off any excess salt/sugar with a cloth , take the salmon out of the dish and slice it thinly to serve. Serve it with sliced Spanish onions, thinly sliced cucumber, and a cream cheese and caper mix on the side.