A seasonal take on a classic dish, the beetroot-marinated salmon gravlax with wintry spices like clove and star anise makes for the perfect centrepiece to any Christmas in July dinner party. It’s impressive, easy to make-ahead, and adds a delightful pop of colour to the tablescape.
Ingredients
Method
In a food processor, pulse beetroot, cumin, coriander, peppercorns, and fennel seeds, to a fine consistency. Place in a bowl and add gin, if using. Stir in salt, sugar and dill.
Place a large piece of plastic wrap on a tray. Spread half of the beetroot mixture over the wrap, place salmon skin-side down. Cover with remaining mixture.
Tightly wrap salmon in plastic wrap and place on a plate. Weigh down salmon with a small baking tray. Place in fridge for 48 hours, flipping once halfway through.
Remove salmon from fridge and unwrap, scraping off beetroot. Rinse briefly under cold water and pat dry. Thinly slice at an angle.
Arrange gravlax on a serving platter and serve with sourdough, crème fraîche, capers and lemon wedges.
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