Gravlax
This is how I like to do salmon when people are coming over. It looks epic, and it’s mostly about being organised a few days before.
Serves 12
1 tbsp peppercorns
1 tbsp coriander seeds
1 tbsp fennel
1 tbsp mustard seeds
250g salt
140g sugar
1 Lemon zest
100ml Gin
2 beetroots
1.4kg salmon
Dill
Toast spices and then grind. Put beetroot, salt, sugar, lemon zest, gin and toasted spices into a Magimix and blend to a paste.
Trim your salmon should it be too big for the tray you’d like to cure it in.
Allow to cure for 48hrs. Wash off the cure and keep in the fridge for a further 3 days until you’re ready to serve. Serve with crackers, soda bread, dill, lemon, horseradish cream, capers.