Super-quick salmon gravadlax

Name: Super-quick salmon gravadlax
Total time: 30 min
Yield: 4
Ingredients: 1 heaped tablespoon dark soft brown sugar; 25ml vodka; sea salt; ½ an orange zest from; 2 lemons; a bunch of fresh dill; 2 x 150 g salmon fillets pinboned, skin on; 4 tablespoons soured cream; 1½ teaspoons jarred grated horseradish; extra virgin olive oil; 1 x 250 g vacuum pack of beetroots; balsamic vinegar; 1 punnet of cress; 1 loaf of rye bread

With horseradish sauce & beautiful beets

“Elegant, fresh and a doddle to make, you can make this gravadlax recipe in the morning, ready in time for dinner. ”

Serves 4

Cooks In30 minutes plus curing time

DifficultySuper easy

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Nutrition per serving

Calories 457 23%
Fat 14.9g 21%
Saturates 3.9g 20%
Sugars 11.2g 12%
Salt 2.9g 48%
Protein 25.6g 51%
Carbs 55.7g 21%
Fibre 0g -

Of an adult's reference intake

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Ingredients

1 heaped tablespoon dark soft brown sugar
25ml vodka
sea salt
½ an orange , zest from
2 lemons
a bunch of fresh dill
2 x 150 g salmon fillets , pinboned, skin on
4 tablespoons soured cream
1½ teaspoons jarred grated horseradish
extra virgin olive oil
1 x 250 g vacuum pack of beetroots
balsamic vinegar
To serve:
1 punnet of cress
1 loaf of rye bread

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Method

Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over. I sometimes like to serve it with a shot of vodka on the side too. Enjoy!