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Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt
Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt
Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt
Ingredients
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
Method
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.
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.
Pat dry and slice thinly. Garnish with extra dill, orange zest and serve on blinis or with scrambled eggs for a festive breakfast.