Makes: 1 Portion (To make for more than one person – simply multiply the ingredients by the number of people you are serving)
This wonderful dish is one that our students on our Culinary Arts Combined Programme With Confederation Of Tourism And Hospitality (CTH) Recognition and our Culinary Arts Programme With Confederation Of Tourism And Hospitality (CTH) Recognition programmes do as part of their curriculum. Now you can try it at home for yourselves.
- 100g Fresh salmon – preferable skin on and pin bones removed
- 30ml beetroot reduction – left over from Macaroon Recipe
- 8g light brown sugar
- 20g coarse salt
- 5ml vodka
- 100 lemon (whole) juice + zest
- 2g juniper berry – coarsely crushed
- 5g dill – finely chopped
- To make curing mixture, place beetroot juice, sugar, salt, vodka, lemon zest, juniper berries and dill in a bowl and toss until combined.
- Place salmon, skin-side down, in a large glass baking dish. Wearing disposable gloves, massage marinade into skin, then cover with plastic wrap, top with a tray and place a heavy weight on top to compress fish.
- Refrigerate for 2 days, draining off excess liquid each day and massaging curing mixture into skin again. You can cure salmon for up to 4 days for a firmer result and deeper color.
- Drain off the liquid and wipe salmon with paper towel to remove excess curing mixture.
- Using a sharp knife, thinly slice Gravalax at an angle, cutting away skin as you go
- Store leftover Gravalax, un sliced, wrapped tightly in plastic wrap in an airtight container in the fridge for up to 2 weeks; slice off what you need, then rewrap.
- 50g bunch water cress – thoroughly washed
- 150g orange (whole) – zested and segmented
- 10g radish – thinly sliced
- 15g pine nuts – toasted
- Toss all ingredients together
- 150g orange( Whole) – Juice and zest
- 80 g lime (whole) – juiced
- 3g red chilli – de seeded and chopped finely
- 5ml olive oil
- 5g whole grain mustard
- Salt to season
- Whisk all ingredients together and taste to adjust seasoning