BEETROOT GRAVLAX

Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter

A QUITE wacky way of serving up the traditional Swedish Gravlax – cooked beetroot is blended into the salt, which turns the salmon an electric pink colour.

Serve it sliced thinly with pumpernickel or rye bread and allow your guests to finish with a squeeze of lime.

Ingredients:

●Two 1kg salmon fillets – skinned and boned, must be very fresh! ●Two shallots - chopped ●One clove garlic ●100ml vodka ●Three tbls caster sugar ●Two teaspoons cracked black pepper ●Zest of one lemon ●One tbls chopped dill ●Four tbls sea salt ●300g cooked beetroot peeled

To Serve

●Mixed salad leaves

●One lime sliced into small slithers

●Few pink peppercorns

●Few flakes rock salt

Method:

1. Place the shallots, garlic, sugar, pepper, vodka, lemon, dill and beetroot in a food processor and blend to a paste.

2. Smear the mixture all over the fillets and wrap carefully in food wrap.

3. Place on a tray and refrigerate for 24 hours.

4. After 24 hours remove from the food wrap and scrape off the beetroot paste, re-wrap in food wrap until ready to eat.

5. Slice the contents thinly on an angle towards the tail of the fish. Lay it attractively on individual plates, shower with lime pieces, peppercorns, salt and salad… and then enjoy!