Beet Cured Salmon Gravlax for Hanukkah

Yes! It’s Hanukkah! Just what this pandemic needs is something to lift us all up am I right? I don’t know about you but not hugging old friends and being less social has got me down. So I’ve traded up a night cap out with getting hugs from the comforting food I make at home.

LITERALLY HUGS. So Latkes are full on in season and we’re frying up the house, and now we need some scrumptious toppings for them like creme fraiche, caviar and chives or applesauce and sour cream, and if you really wanna impress your small group of guests, this recipe is the absolute way!

This recipe is simple and not with a lot of effort but the feedback will be BIG.

Prep: 20 minutes

Additional times: 2 days

Total: 2 days

Serving: 8

Yield: 1.5 Lb of Gravlax

1.5 Lb of Salmon fillet, skin removed, uneven fatty sides removed.

3 Beets, peeled

100 ml Vodka

2 thumbs of Ginger

60 grams of Demerara sugar

50 grams Sea salt

Tablespoon Cilantro seed

Tablespoon Black peppercorn

Peel of one lemon

Peel of one orange

Dill for garnish

1. Clean your salmon of any scales and bones and take off the skin with a sharp knife. Make an incision where you want to cut and pull the skin for leverage while you slicing it off from the fish.

2. Place salmon into a deep dish that it sits in comfortably without having any sides fold.

3. In a food processor or blender mix the beets, ginger, cilantro seed, peppercorns, salt, sugar, citrus peels, and vodka, until blended very thoroughly.

4. Pour mixture over the salmon and cover all sides evenly, including a layer on the bottom.

5. Garnish with generous amount of dill

6. Wrap the salmon in cling film as place any heavy item on it to keep salmon pressed down. (Cans of food, pestle mortar etc)

7. Cure in fridge for 2 days.

8. After curing take out and wash off the beet cure from the salmon. Pat dry.

9. With a sharp knife, slice the gravlax on an angle very thinly.

10. Serve with lemon wedges, lemon zest and dill for garnishing.
    

Happy Hanukkah!!!!!