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Beetroot-cured gravlax with cucumber salad

Name: Beetroot-cured gravlax with cucumber salad
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 3/4 cup (165g) caster sugar; 100g sea salt; 1.7kg piece salmon fillet, skin removed, pin-boned (ask your fishmonger to do this); 3 beetroots, scrubbed, coarsely grated; Zest and juice of 3 oranges; 1 bunch dill, sprigs chopped; Rye bread, to serve; 1 telegraph cucumber; 2 garlic cloves, crushed; 200ml creme fraiche or sour cream; 4 tablespoons chopped dill sprigs; 1 tablespoon finely grated lemon zest, plus 1 tablespoon juice

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30m

Beetroot-cured gravlax with cucumber salad

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Beetroot gives the gravlax a beautiful rich pink colour. The cured salmon tastes delicious with the refreshing cucumber salad.

3/4 cup (165g) caster sugar
100g sea salt
1.7kg piece salmon fillet, skin removed, pin-boned (ask your fishmonger to do this)
3 beetroots, scrubbed, coarsely grated
Zest and juice of 3 oranges
1 bunch dill, sprigs chopped
Rye bread, to serve

Cucumber salad

1 telegraph cucumber
2 garlic cloves, crushed
200ml creme fraiche or sour cream
4 tablespoons chopped dill sprigs
1 tablespoon finely grated lemon zest, plus 1 tablespoon juice

Method

1.

Begin this recipe at least one day ahead.
2.

Combine the sugar and salt, then rub all over the fish. Combine the remaining ingredients in a glass or ceramic dish large enough to hold the salmon. Place the fillet on top, cover with plastic wrap and leave to cure in the fridge for 24 hours.
3.

For the salad, cut long strips from the cucumber using a peeler, discarding the seeds in the centre. Place in a colander, sprinkle liberally with salt, then leave to drain for 20 minutes. Rinse well, then pat dry. Meanwhile, combine remaining ingredients in a bowl. Add the drained cucumber and toss to combine. Season with salt and pepper, then cover and refrigerate until needed.
4.

Remove the salmon from the dish, discarding the curing mixture, then rinse the salmon in cold water and pat dry with paper towel. Use a sharp knife to slice the salmon thinly on an angle, then serve with the cucumber salad and rye bread.