Beetroot gives the gravlax a beautiful rich pink colour. The cured salmon tastes delicious with the refreshing cucumber salad.
- Combine the sugar and salt, then rub all over the fish. Combine the remaining ingredients in a glass or ceramic dish large enough to hold the salmon. Place the fillet on top, cover with plastic wrap and leave to cure in the fridge for 24 hours.
- For the salad, cut long strips from the cucumber using a peeler, discarding the seeds in the centre. Place in a colander, sprinkle liberally with salt, then leave to drain for 20 minutes. Rinse well, then pat dry. Meanwhile, combine remaining ingredients in a bowl. Add the drained cucumber and toss to combine. Season with salt and pepper, then cover and refrigerate until needed.
- Remove the salmon from the dish, discarding the curing mixture, then rinse the salmon in cold water and pat dry with paper towel. Use a sharp knife to slice the salmon thinly on an angle, then serve with the cucumber salad and rye bread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set