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Beet Root Gravlax

Servings 10

Ingredients
  

  • pounds piece of salmon In one piece, skin on, try to get a centre cut
  • ¾ cup sugar
  • cup kosher salt
  • Handful of peppercorns
  • 2 tbsp gin
  • 1 bunch dill washed
  • 2 raw beets washed, roughly chopped

Instructions
 

  • Place the beets and the dill in the bowl of the food processor and pulse until chopped, add the sugar, salt, peppercorns and gin, pulse to mix.
  • Place the salmon on a piece of parchment that is more than double the size of the fish.  The parchment should be on a very large piece of plastic wrap, double the size of the parchment.  You will need two pieces of plastic wrap side by side.
  • Spread the beet mixture over the fish and pat it down.
  • Tightly wrap the parchment over the fish and then the plastic wrap and place in a glass dish. 
  • Place a heavy weight on top of the fish (I use a brick) and place in the fridge for 48 hours.
  • After 2 days, remove the weight and unwrap the fish and wash the fish clean.
  • Slice the fish on a diagonal into very thin wide slices.  Enjoy.