BEETROOT-CURED SALMON GRAVADLAX
INGREDIENTS
500g sashimi-quality salmon fillet
2 heaped Tbsp CAPE HERB PINK HIMALAYAN SALT GRINDER
2 heaped Tbsp white sugar
Zest of an orange
1 sm uncooked beetroot, washed and grated
TO GARNISH: edible flowers, radish, dill fronds and micro herbs
INSTRUCTION
Slice the salmon fillet in half and remove any pin bones with tweezers. Mix together the salt, sugar, zest, dill and beetroot. Scatter two tablespoons of the cure mix on a large piece of cling film. Lay the one half of the salmon skin side down on this cure. Cover it with most of the remaining cure and place the remaining fillet on top so it’s skin side up. Scatter the last bit of cure on and cover with cling film.
Wrap it up nice and tight and place it on a flat tray. Place a board on top of the salmon and weigh it down with something heavy like a few food tins. Place in the fridge to cure for 3 days. Turn the sandwiched fillet over every day. Once cured, brush off the curing mix, rinse briefly in cold water and pat dry. Slice and place on a platter garnished with pretty edible elements like flowers, dill fronds, caper berries and radish.
Serve this with buttered dark seedloaf or rye. If you like, whip up a tangy dressing of crème fraiche, lemon juice, black pepper and chopped dill.
Recipe concept & photography by Lizet Hartley. Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za