BEETROOT-AND-DILL-CURED GRAVLAX PLATTER
Typically served as an appetiser, gravlax is a Nordic dish consisting of raw salmon cured in salt, sugar and dill
Serves 6 EASY 45 mins + 24 – 48 hrs, to cure & 1 hr, to pickle
WHAT YOU NEED
100g castor sugar zest of 1 lemon
3 medium raw beetroots, scrubbed and grated
60g Maldon Sea Salt Flakes
2 large handfuls fresh dill, chopped + extra, to garnish
630g skin-on Alaskan wild salmon side (find at your local fishmonger/ lamarinafoods.co.za)
250ml (1 cup) malt vinegar
80ml (⅓ cup) water
1 tbsp pickling spice
2 tsp coriander seeds, lightly crushed 2 Mediterranean cucumbers, sliced
200g fat-free smooth cottage cheese 90g creamed horseradish (find at woolworths.co.za or picknpay.co.za) juice of ½ lemon
toasted rye bread, to serve fresh radish slices, to serve
HOW TO DO IT
1 For the gravlax, place the castor sugar, lemon zest, grated beetroots, salt flakes and chopped dill in a medium bowl. Mix until well combined Set aside until needed.
2 Place a large piece of cling film on a clean work surface and spoon
½ of the mixture down the centre. Place the salmon skin side down on the mixture and top with the remaining mix, ensuring the entire salmon side is covered. Tightly wrap the cling film around the salmon and cover with 2 more sheets of cling film to create a tightly wrapped parcel.
3 Place the salmon parcel in a deep dish and refrigerate to cure, about 24 – 48 hours.
4 For the pickled cucumbers, place the malt vinegar, water, pickling spice and lightly crushed coriander seeds in a medium pot and bring to a boil over medium heat, uncovered. Once boiling, remove from heat and set aside to cool slightly, about 10 minutes. Transfer to a glass jar with a lid and add the cucumber slices. Set aside to pickle, about 1 hour.
5 For the horseradish cream, combine all of the ingredients in a serving bowl. Set aside until needed.
6 To serve, unwrap the cured salmon side and discard the cling film and curing mixture. Place the salmon skin side down on a serving platter and pat dry with paper towel. Using a sharp knife, cut the salmon into thin slices. Garnish with the fresh dill.
Enjoy with the rye toast, radish slices, pickled cucumbers and horseradish cream alongside.