This dish combines vibrant colours and delicate flavours, it’s sure to have the wow-factor at any dinner table! Curing salmon actually sounds so much harder and more time consuming than it is. You do need to think ahead as the flavours need about a day to sink into the salmon properly, but it’s worth the wait and the preparation is minimal.
The love how the beetroot adds an amazing pink colour around the edges of every slice – so pretty!
Recipe adapted Jamie Oliver’s Beetroot Gravadlax
1 large fresh beetroot,
Zest of 1/2 orange,
Zest of 1 lemon,
2 tbsp sea salt,
1 tsp brown sugar,
250g fresh salmon.
Blend the beetroot and orange and lemon zests together in a food processor until you get a relatively smooth paste. Transfer the mixture to a bowl and stir in the salt and sugar. Pour in the rum and give it a good stir.
Lay the salmon skin-side down in sealable container and pour over the beetroot cure. Use your hands to spread it all over the salmon. Place it in the fridge for 24 hours.
The following day, take the salmon out of the fridge and over a baking tray, very carefully rince the salmon with a little water to remove the cure. Now the salmon is ready to eat.
Slice the salmon as finely as you can with a sharp knife. Pile the slices onto a plate and serve with whatever you like. We had ours with a watercress salad dressed with olive oil and white wine vinegar but I think it would be lovely in a sandwich or even in sushi! Enjoy