Gravlax makes an impressive starter or light lunch when entertaining.
The beetroot creates a purple tinge and a light earthy flavour.
You need to start this dish a couple of days ahead of serving.
Prep: 20 minutes plus 2-3 days marinating
1 whole salmon fillet, descaled, skin on and deboned
60g flake salt
100g caster sugar
2 small or 1 large beetroot (around 120g), grated
1 lime, zest and juice
1 orange, zest
1/2 bunch dill, roughly chopped
Wasabi Sour Cream Dressing (optional)
200g sour cream
1 tsp wasabi paste
1/2 lime, juice
Mixed salad leaves
thick slices of quality bread, buttered
lime or lemon wedges
Place all the curing ingredients in a bowl and mix together so that they're well distributed.
Lay two sheets of cling film out on a deep tray. Place the curing mix evenly on the cling film. Lay the salmon flesh side down on the curing mix so that it is well coated. Seal the salmon in the cling film, place a second tray on top and weigh down with cans of food. Place in the fridge and leave for 2-3 days to cure.
Mix all the ingredients together until well combined. Place in a small serving bowl, cover and refigerate until ready to serve.
Remove the cling film from the salmon and brush off the beetroot cure.
Slice the salmon very thinly with a long sharp knife. Arrange the slices on a serving plates so that they overlap. Serve the salmon gravlax with lemon wedges, buttered bread and wasabi cream in a small bowl on the side (optional).