SALMON GRAVADLAX RECIPE RECIPES

1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
8. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.

Run your clean fingers over the salmon and, using a pair of tweezers, remove any protruding bones. Dip the tweezers into a small bowl of water to get the bones off. Pat the salmon dry with a paper towel.

Line a large tray with a double layer of plastic wrap, making sure there is enough overhang on the two long sides to easily wrap back over to cover the salmon. Place the salmon, skin side down, on the plastic.

Combine the salt, pepper, sugar and fennel seeds in a bowl. Massage the mixture into the salmon flesh. Make sure the whole surface of the flesh is covered by the mixture, then cover tightly with the plastic wrap.

Refrigerate for 48 hours, turning over every 12 hours.

To serve, remove the salmon from the plastic wrap and drain any liquid away. Brush off the curing mixture and give the fish a quick rinse to remove the salt. Pat dry with a paper towel, sprinkle the chopped dill over the flesh and give it a gentle pat to help it stick.

Starting at the head end of the fish, cut the salmon into 2mm slices, cutting straight down not on an angle.

The gravlax will last for two weeks in the fridge, but I recommend finishing it in a week as the flavour will be better.

Serving suggestion: Make an avocado puree, smear it onto a serving plate, then lay slices of salmon over it. Top with freshly ground black pepper, snipped mustard cress, watercress leaves and a drizzle of extra virgin olive oil.

FRANK'S TIP
When working with seafood you plan to cure or eat raw, take extra care with the cleanliness of the equipment you use.