Salmon Gravlax Nordique

Step by stepInstructions

1. Mix the salt, sugar, grated beet, gin, coriander and peppercorns into a vivid pink cure.
2. Coat the salmon fillet all over with the mixture, pressing it in well.
3. Lay the dill and orange zest over both sides, wrap tightly in plastic, and place in a dish.
4. Weight the fish and refrigerate 36-48 hours, turning once and spooning the juices back over the top.
5. Scrape off the cure, pat dry, and slice thinly on the bias.
6. Serve with crème fraîche, rye bread and a squeeze of lemon.