|
beetroot salmon trout gravadlax
|
|
beetroot salmon trout gravadlax
ingredients
• 1 side of salmon trout
• 3 large whole peeled and grated beetroot
• 100 grm sugar
• 100grm table salt
• 20 grm fresh dill
• herb flowers
• 1/2 lemon rind and juice
• 1 tablespoon mustard seed
• peeled and cubed cucumber (seedless)
• maldon salt
• 4 tablespoons of crème fresh
• 1 tablespoon of dijon mustard
• 1 tablespoon of brown sugar
method
• Place the beetroot, sugar, salt, lemon rind, mustard seeds and dill into a food processor and pulse until the mixture is fine.
• Place the salmon in a stainless steel tray and cover with a thin kitchen cloth (in order to easily remove the beetroot mixture), then place the beetroot mixture evenly over the salmon (on top of the cloth). Place into the fridge for 24 hours and allow the sugar and salt to cure the salmon.
• Once 6 hours has passed, remove the beetroot mixture and the cloth and skin the salmon, and portion as desired.
• Mix the cucumber and maldon salt and let it cure until cucumber is transparent
• Mix together the juice of the lemon, brown sugar, mustard then add to crème fresh
|
