BEET­ROOT-AND-DILL-CURED GRAVLAX PLAT­TER

Food & Home - - Conscious Eating -

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

GRAVLAX

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)

PICK­LED CUCUMBERS

250ml (1 cup) malt vine­gar

80ml (⅓ cup) wa­ter

1 tbsp pick­ling spice

2 tsp co­rian­der seeds, lightly crushed 2 Mediter­ranean cucumbers, sliced

HORSE­RAD­ISH CREAM

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.

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