Thursday, June 11, 2015
Pippa's delicious salmon gravlax revisited
Cured in salt, sugar, fresh grated beetroot and orange juice, it looks and tastes fantastic, and is 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. (Just modify quantities depending on how much salmon you have)
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.