Tipsy Gravlax
Serves 8
INGREDIENTS:
1 kg piece of salmon fillet, skin on
3 tbsp gin
100g raw beetroot, grated
80g fresh blackberries
Zest of 2 oranges
4 juniper berries, crushed
2 tbsp fresh dill, finely chopped
80g caster sugar
70g sea salt
METHOD:
1. Place the salmon in a dish that’s deep enough for it to be submerged in the cure, I find a roasting or pie dish is perfect. Place the grated beetroot, fresh blackberries, dill, crushed junipers, sugar, salt, gin and the zest of orange in a bowl and mix well. Spoon over the salmon and so that the salmon is submerged in the cure. Place two sheets of cling film loosely over the salmon, and a heavy weight on top, I always use cans of tomatoes or similar. Place in the fridge, and leave for two days.
2. Once the salmon has cured for two days, remove from the fridge. Scrape off all the cure mixture and pat the salmon dry with some kitchen paper. Thinly slice the salmon away from the skin underneath. Arrange the sliced fish on a large serving platter or on individual plates and garnish with blackberries and dill.
