Beetroot Cured Gravlax

Name: Beetroot Cured Gravlax
Yield: 10
Ingredients: 400.0g Beetroot, scrubbed and roughly grated; 200.0g Salt, coarse; 150.0g Sugar, granulated; 80.0ml Gin or vodka; 1.8kg Salmon fillet side, pin-boned; 150.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 100.0g Crème fraiche; 0.0n/a Cucumber fennel salad, to serve; 0.0[_] Sourdough bread, sliced and grilled to serve

Curing salmon with beetroot gives this dish a stunning colour and beautiful earthy, sweet flavours.

Cure for at least two days, or leave it for up to four days for a more intense colour and flavour. This goes perfectly well with a simple, refreshing cucumber and fennel salad.

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What you need

Beetroot, scrubbed and roughly grated 400.0 g
Salt, coarse 200.0 g
Sugar, granulated 150.0 g
Gin or vodka 80.0 ml
Salmon fillet side, pin-boned 1.8 kg
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 150.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Crème fraiche 100.0 g
Cucumber fennel salad, to serve
Sourdough bread, sliced and grilled to serve

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Beetroot Cure
- Mix grated beetroot with salt, sugar, and gin or vodka until well combined.
- Line a large tray with cling film and place the salmon fillet skin-side down.
- Pour over the beetroot cure, making sure it is evenly spread and salmon is well covered.
- Wrap the salmon with cling film and place tray in the fridge for at least 48 hours.
- When ready to use, remove salmon from cling wrap and carefully rinse off the cure.
To Serve
- Using a sharp knife, slice the salmon gravlax thinly at a slight angle so as not to cut through the skin.
- Combine HELLMANN'S Real Mayonnaise and crème fraiche. Season to taste.
- Serve the sliced gravlax drizzled with some extra virgin olive oil, a dollop of crème fraiche mayo, and grilled sourdough slices.