Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt


    • 1 kg salmon fillet
    • 4 small cooked beetroot, grated
    • 75g sea salt
    • 50g caster sugar
    • 75 ml Cointreau or orange liqueur
    • Juice and zest of 1 orange
    • 2 tbsp dill, chopped
    • 1 tbsp crushed juniper
    • 1 tbsp cracked black pepper
    • 1 tbsp Flaked Black Truffle Sea Salt
    • 12 blinis
    • Horseradish crème fraiche [optional]
    • Dill


  1. To cure your salmon combine all ingredients and mix together in a large bowl. Rub this into each side of the salmon (remove the skin from the fillet) and press down in non-reactive container – easiest in ceramic or plastic.
  2. Leave to cure in the fridge for 36-48 hours. Turn the gravlax every 12 hours and wash clean under a tap of cold running water before carving.
  3. Pat dry and slice thinly. Garnish with extra dill, orange zest and serve on blinis or with scrambled eggs for a festive breakfast.
  4. Season with Flaked Black Truffle Sea Salt