Move over smoked salmon, bagels and cream-cheese. . . there is a new fish dish on the menu. Beet Cured Salmon is sure to be a hit for your holiday brunch. (serves 4-6 people)
INGREDIENTS: For Curing Gravlax
- 2lbs (1kg) raw salmon trout, skin off, bones removed
- 1c (250g) sugar
- 1c (250g) kosher salt
- ½ cup (125ml) fresh dill, chopped
- 2 lemons, zested and juiced, reserving the juice
- 2 medium beets, peeled and coarsely grated
- ¼ cup (50ml) gin or vodka
INGREDIENTS: Toppings For Gravlax
- 2 tbsp (30m) fennel seeds, toasted
- 1 tbsp (15ml) extra virgin olive oil
- 1 orange, zested
- 1 lemon, zested
- ½ cup (125ml) fresh herbs: mint, parsley, dill, chives
- ¼ cup (50ml) salmon roe
- ¼ cup (50ml) pomegranate arils (seeds)
- kosher salt
- freshly ground pepper
Mix the sugar, salt, dill, grated beet, lemon zest, 2 tbsp (30ml) lemon juice and gin together in a large bowl.
Divide the mixture in half, and place half of it on a plastic wrap lined small baking tray large enough to hold the salmon trout. Spread the mixture roughly the length and width of the fish.
Place the fish on top the beet mixture, and top with the remaining. Cover the salmon trout evenly with the curing recipe, making sure the fish isn’t exposed at all.
Once covered, wrap the fish tightly in plastic wrap, keeping it air tight.
Place the baking tray in the fridge for 12-24hrs.
Unwrap the fish, remove and discard all of the cure. Flip the fish over, to make sure the salmon is cleaned of the mixture. Use a pastry brush or piece of paper towel to brush any of the remaining.
Transfer the fish to a serving dish, drizzle the olive oil, then sprinkle the fennel seeds, lemon and orange zest.
Chill in the fridge until 1 hour prior ready to serve.
Season the salmon trout with the remaining lemon juice, sprinkle with the fresh herbs, pomegranate arils, and salmon roe. Season well with salt and pepper.
Serve with hard boiled eggs, and toast.
Clear Tip: livestock agriculture and conventional fishing methods are hard on the environment. Please choose sustainably raised, organic meat, poultry and seafood whenever possible. It’s better for you, it’s better for the earth.