Good things from a small kitchen.
Again drawing inspiration from Diana Henry’s book Salt, Sugar, Smoke I thought I’d make some beetroot cured gravlax for a dinner I was hosting for some friends.
Instead of vodka I used a little gin for the cure, this worked really well as the botanicals added some subtle flavour. I grated the beetroot mixed it with the cure and then covered the salmon with it, adding chopped dill to finish.
Then I wrapped it, weighted it and left it in the fridge for three days, turning it over every day.
After the cure the salmon had taken a fantastic deep red colour from the beetroot.
To add a smoky finish I used my latest kitchen gadget ( the smoking gun) to add a light applewood smoke taste.
Then all I had to do was thinly slice and serve.
We had the Gravlax with some wine before the meal started. I simply put it on some French toasts with a horseradish and dill sour cream sauce. The taste was great, just a hint of beetroot and smoke and not to salty from the cure.