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Cook's notesServe the gravadlax with a salad of thinly sliced cucumber, dressed with yoghurt or crème fraîche with a little freshly grated horseradish, lemon juice, seasoning and a few dill leaves. If you haven't got any fresh horseradish, jarred horseradish sauce will do (though use very sparingly, just a ¼ of a teaspoon should do).
- 3 tbsp caster sugar
- 3 tbsp sea salt
- 1 beetroot (about 150g), finely grated
- 3 tbsp dill, chopped
- 300-350g piece of very fresh salmon, skin on, pin boned
Prep time: 20 min
Step 1Mix all the ingredients together, except the salmon, in a bowl. Spread a large piece of clingfilm across a dish with enough overhanging each end to cover the top (a baking dish with a rim is ideal, as juice will come out of the salmon).
Step 2Place the salmon on the clingfilm, skin-side-down, and spread over the beetroot mixture so the fish is completely covered, and press it down well. Wrap the clingfilm over the salmon to seal. Put a plate or another dish on top and weigh it down - use tins of whatever you've got in your cupboard if you've no weights to hand.
Step 3Keep the dish in the fridge, and drain off any liquid every day.
Step 4Try and keep it there for at least 3 days before using, so the salmon turns a good dark pink-purple colour. Remove all the curing mixture and slice very thinly to serve.