I decided to try making it again to have as part of a rolling finger food buffet at our Post-Thesis Partay next weekend! We adapted the recipe a bit, increasing the amount of beetroot and salmon and changing the method slightly, but it still turned out as beautiful, cured, pink-tinged salmon fillet. Amended recipe is at the end of this post!
|The cure mix (without the beetroot)|
|The salmon sitting on half the cure, waiting for the other half!|
|The salmon buried in cure, ready for pressing in the fridge|
|The finished, cured salmon, ready for eating!|
Without further ado, the recipe!
Glorious Pink Gravlax
(adapted from Jamie Oliver's Gorgeous Beetroot Gravlax)
1.2kg side of salmon, skinless and pinboned
160g rock salt
50g brown sugar
800g raw beetroot, grated
1 lemon, zested
Mix together cure ingredients (probably wearing gloves, as the beetroot gets very messy! Spread half the mix in a large Pyrex or ceramic baking dish, place the salmon on top, and pack the rest of the mix on top of the salmon.
Place a large tray, baking dish or chopping board on top of the salmon and fill with weights (I used law textbooks - I knew they'd come in handy again!). Leave in the fridge for 2-3 days to cure.
When you're ready to get it out, scrape all the cure off the salmon and dry it well with paper towel. Cut very thinly, and enjoy!