Beetroot and Gin Gravadlax
About this Recipe
This is delicious served with some toasted sourdough, baby watercress salad and horseradish cream (equal amounts of horseradish sauce and crème fraiche mixed)Â
Ingredients
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1kg Side of Trout (call us to place a special order for this)Â
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350g Raw beetroot, peeled and coarsely gratedÂ
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100g fine saltÂ
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100g brown sugarÂ
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Medium bunch of dill roughly choppedÂ
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105ml ginÂ
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3 small oranges (zest of 3 and juice of 1)Â
Step by Step Instructions
Step 1
Place the Trout, skin side down into a dish deep enough to hold all of the ingredients.Â
Step 2
Mix together the beetroot, salt, sugar, dill and orange zest in a bowl and then cover the trout with this mixture and pat down all over the flesh side of the trout.Â
Step 3
Mix together the gin and orange juice and pour over the troutÂ
Step 4
Cover with cling film and place another smaller tray on top and weight it down with something heavy like a few cans. It needs as much weight (within reason!) on it as it can as it produces a better result.Â
Step 5
Leave in the fridge for 2 – 3 days to cure.Â
Step 6
Remove cling film and scrape all of the beetroot mix off and discard. Pat the skin side of the trout dry and place on a board.Â
Step 7
Now you need to remove the pin bones in order to slice it. When you order our fish you can ask us to do this for you. Or you can try yourself, using a pair of small pliers to remove them once the cure is done – it’s a bit fiddly but is actually very satisfying!
Step 8
Finely slice the gravadlax with a sharp knife on a 45 degree angle from tail end to head into thin slivers.Â
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