Gordon Ramsay Academy: Beetroot-Cured Salmon Gravadlax

Serves 4 to 6 as a starter

Dairy-free, Gluten-free

Ingredients

350g beetroot
Small bunch of dill
2 tsp fennel seeds
100g caster sugar
250g sea salt
500g salmon, skinless and boneless (one large piece)

Method:

Trim the beetroot and peel to remove the gnarly skin. Chop roughly and add to a food processor or blender. Discard any tough stalks from the dill and tear into the food processor as well.

2. Add the fennel seeds, sugar and salt then blend everything together to form a paste.

3. Lay the salmon in a snug-fitting dish and spread over half the beetroot paste. Turn over and spread the rest over the other side so that the salmon is evenly coated all over.

4. Cover the dish tightly with cling film and leave to cure for 12 hours (or overnight) in the fridge.

5. After 12 hours, remove from the fridge and turn the salmon over, spooning the paste in the dish back over the fish to coat it again.

6. Cover and return to the fridge for another 12 hours.

7. Repeat once more so the salmon has had two turns and a total of 30-36 hours in the beetroot cure.

8. Rinse the salmon well in cold water to remove the cure and gently pat dry with kitchen paper. The salmon can be used now or re-wrapped in fresh cling film and chilled until needed.

9. To serve, slice as thinly or thickly as you like to pile up on blinis or rosti, or to serve with scrambled eggs or bagels!

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