Gin Gravadlax with Beetroot & Apple Salad

Name: Gin Gravadlax with Beetroot & Apple Salad
Cuisine: British
Ingredients: Squeeze of lemon juice; Salt and pepper, to season; Salt and pepper, to season; 2 x 200 g salmon fillets (pinboned, with the skin left on); 35 ml gin; 60 g sugar; 1 tablespoon peppercorns; 60 g sea salt; 250 g jar of pickled beetroot; Bunch of fresh dill; 1 lemon, zested (save the juice for the salad); 1 lemon, zested (save the juice for the salad); 3 tablespoons crème fraîche; 3 tablespoons mayonnaise; ½ eating apple, peeled; a Braeburn apple will work well; ½ eating apple, peeled; a Braeburn apple will work well

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

I’m channelling my inner Scandinavian by curing my salmon to create a delicious Gravadlax accompanied by a colourful Rödbetsallad for this recipe. Start the curing process the day before you plan to go full Viking.

Ingredients

For the Gravadlax

2 x 200 g salmon fillets (pinboned, with the skin left on)
60 g sea salt
1

Europe
United Kingdom
Starter
Fish course
Lunch
Pescatarian
Gluten-free
Scotland

Method

To make the cure, blitz the salt, peppercorns, sugar, gin, lemon zest and a large handful of fresh dill together in a food processor. Set some dill aside for the next stage, too.

Next, lay your salmon fillets skin side down on a sheet of cling film and spread the cure all over. Wrap the cling film tightly around the salmon. Place on a baking tray and put another baking tray on top, weig