Beetroot Gravlax

Authentic gravlax is a Scandinavian method of preserving salmon by burying and curing it in salt under a weight for at least six weeks, but this is a much quicker method. Traditionally just salt, sugar and dill are used, but beetroot is added here, which has no preservation properties but looks very pretty. Serve the salmon as a starter with rye bread or crispbread, or as a light meal with boiled new potatoes, dill cucumbers and sour cream. Don’t forget to serve with lemon wedges to squeeze