Beetroot gravadlax
Beetroot gravadlax Ingredients1 side (about 750g) fresh salmon (salmon trout works well), pin boned100g ( cup) sugar175g coarse sea salt10g black peppercorns, coarsely ground60-75ml (4-5 Tbsp) vodkaLarge bunch fresh dill, choppedFinely grated zest of 2 lemons600g raw beetroot, peeled and gratedMethodPlace the salmon skin-side down in a large glass dish. Combine the sugar and salt in a bowl. Add the peppercorns, vodka, dill and zest. Fold in the beetroot. Using your hands, spread this mixture over the side of salmon, then wrap the fish tightly in plastic wrap and place a heavy wooden board on top to weigh it down.Leave for 3-4 days (fewer days for a smaller side of salmon) before pouring off the marinade and scraping away the beetroot. Slice salmon thinly and serve with brown bread and extra lemon, or in a salad. Serves 8-10 as a starter...
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