Beet-Cured Gravadlax

Join the fun! Beet your salmon. Serve this with toasted pumpernickel, a cucumber salad and a sour cream & dill sauce.

800 gr side of salmon, skin-0n

3 tsp coriander seeds

2 tsp white peppercorns

2 tsp black peppercorns

3 tblsp sea salt

2 tblsp sugar

large bunch of dill

a grated beet

gin

1. dry-toast coriander and peppercorns in a frying pan over medium heat until fragrant; grind in a mortar and pestle until a powder
2. put the salmon skin side-up in a wide, shallow dish; scatter with a third of the spice mix and half the grated beets; press a third of the dill on the skin; turn the fish over and scatter with the rest of the spice, grated beets and the remaining dill
3. cover the fish tightly with clingfilm and weigh down with a baking tray & heavy tins
4. keep in fridge 2-3 days, turning every 12 hours
5. unwrap fish, brush the dill & other condiments off fish; place salmon skin-side down on a chopping board and carefully remove skin
6. slice diagnally, serve with pumpernickel bread and dill sour cream