Salmón curado a la remolacha (gravlax de remolacha)

Ingredientes

• 1 lb salmon fillet (skin off or on, as you prefer)
• 1/4 cup coarse sea salt
• 1/4 cup sugar
• 1/2 tsp black pepper (freshly ground )
• 1 tsp lemon zest (optional)
• 2 tbsp dill (tough stems removed and finely chopped)
• 1 cup coarsely grated beet ((raw), 1 small beetroot)

Preparación

1. 1

   If you have any doubt on the freshness/quality of your salmon, freeze it first then defrost it before making the gravlax to get rid of any bacteria. If it has been previously frozen or it is sushi grade, no need to do this.

2. 2

   Trim any thin pieces from your salmon. They will likely over-cure and are best used in some other way fresh. Carefully check to see if there are any bones and remove.

3. 3

   Mix together the cure of salt, sugar, pepper and lemon zest in a small bowl. Separately, mix the dill into the coarsely grated raw beet.

4. 4

   Place a little under half of the beet mixture in a dish just slightly larger than the piece of salmon. Then sprinkle over a little less than half the salt-sugar mixture. Place the salmon, skin side down, on top. Sprinkle over the rest of the salt-sugar mixture evenly on top and then the rest of the beet mixture. Spread evenly.

5. 5

   Cover the fish with plastic wrap/cling film and then top with a plate or other dish, weighed down with for example a couple cans/tins. Place in the fridge and leave it to cure for 2 days until the salmon feels slightly firm and looks a little more opaque.

6. 6

   Drain off the liquid that has accumulated and remove the salmon from the dish. Scrape off the beet and any excess cure (some stray dill is fine) and pat the fish dry. Slice the salmon thinly across the grain, removing any skin, and serve.