Beetroot Gravadlax

INGREDIENTS

• 1 side of salmon, skinned

For Beetroot Cure

• 2 large raw beetroot, peeled and grated
• 2 good handfuls of fresh dill, roughly chopped
• 6 tbsp sea salt
• 9 tbsp caster sugar
• 1 tbsp honey
• 2 tbsp freshly ground black pepper
• 1 tbsp wholegrain mustard

For The Cucumber Pickle

• 4 tbsp caster sugar
• 4 tbsp cider vinegar
• 1 cucumber, thinly sliced
• ½ tbsp salt
• 1 small shallot, very thinly sliced

For The Dill Crème Fraîche

• Good handful of fresh dill, finely chopped
• 200g crème fraîche
• Juice of ½ lemon
• Freshly ground black pepper

To Serve

• Dunnes Stores organic sourdough, thinly sliced
• Dill sprigs & watercress

METHOD

1. For the beetroot cure, mix the grated beetroot, dill, salt, sugar, honey, pepper and mustard in a bowl. Lay out a large sheet of cling film and spread half the mixture over the centre.
2. Place the salmon on top and cover with the remaining mixture. Wrap tightly in the cling film, adding another layer if needed. Place in a high-sided dish, weigh down with a plate and heavy cans, and refrigerate for up to 5 days, turning halfway through.
3. For the cucumber pickle, mix the sugar and vinegar until dissolved. Stir in the salt and shallot, then add the cucumber. Cover and refrigerate for at least 2 hours or overnight.
4. For the dill crème fraîche, mix the dill, crème fraîche, lemon juice and pepper. Cover and refrigerate for at least 2 hours or overnight.
5. Toast the sourdough in an air fryer at 180°C for 5–7 minutes, until crisp and golden.
6. To serve, remove the salmon from the cling film and wipe away any excess juices. Slice thinly with a sharp knife.
7. Place the toast on serving plates and top with the gravadlax, dill crème fraîche and cucumber pickle. Garnish with watercress and dill sprigs.