Homemade Beetroot Gravlax
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Ingredients
  • 1 whole salmon filet, de boned with the skin on
  • 3-6 Tbs coarse sea salt or himalayan salt (the amount varies depending on the size of your salmon)
  • 2-4 Tbs raw cane sugar
  • handful of fresh dill, chopped
  • 1 lemon, zest and juice
  • 1-2 medium sized beetroots, grated
Instructions
  1. In a large vessel such as a roasting pan, lay your salmon skin side down.
  2. Sprinkle enough coarse salt to cover the entire salmon, it doesn't have to be exact, just ensure the filet is fully coated in salt.
  3. Do the same with the sugar.
  4. Sprinkle the dill, lemon zest, and beetroots in an even layer and press down, douse with lemon juice.
  5. Wrap the salmon in cling film and weigh it down with whatever you have on hand, bricks wrapped in foil, containers filled with water...
  6. Sit the salmon in the fridge for 2-3 days, again depending on size. Mine took 2 days and it was medium sized about 1.5 lbs
  7. When its ready slice thinly to serve, the salmon will keep in the fridge for at least 2 weeks.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/homemade-beetroot-gravlax/