Beetroot Gravlax

Instructions

• First peel and grate the beetroot into a bowl (you may want to wear a pair of rubber gloves to avoid purple hands!)
• To the beetroot add the sea salt, chopped dill, lemon and vodka or gin, mix well
• Take 2 lengths of cling film, both twice the length of the salmon. Place one sheet of film on your work surface. Then place the second piece of film so that it over laps the first by a few inches. Place a third piece of film of the same length in the middle of the first two
• On the middle of the cling film add approximately a third of your salt mixture and spread it out until it is roughly the size of your piece of salmon
• Place the salmon skin side down on the salt cure mixture then cover thoroughly with the other two thirds of the salt cure mix
• Tightly wrap the salmon in the cling film and place the parcel in a suitable sized dish. Place another dish on top of the salmon and weigh down with a few tins. Place in the fridge for 48 hours.
• When ready, remove from the fridge and wash off the beetroot cure. Pat dry with kitchen paper then finely slice with a sharp knife removing each slice from the skin as you go
• Serve with salad leaves, toast and a mustardy dill mayo