INGREDIENTS:
1kg whole side of salmon, skin on, pin boned
1 cup rock salt
⅔ cup caster sugar
¼ cup beetroot powder
2 star anise
1 teaspoon black peppercorns
1 orange, juiced and zested
¾ cup gin
Rye bread, crème fraiche, horseradish and dill, to serve
METHOD:
Using a mortar and pestle, crush the star anise and peppercorns together. In a large bowl, combine the salt, sugar, beetroot powder, star anise, peppercorns and orange zest. Stir in the juice and gin (it should have the texture of wet sand).
Place the salmon, skin side down, on a large tray, lined with large pieces of cling film overhanging the sides. Spread the beetroot cure mix over the salmon. Wrap the cling film securely around the salmon. Place another tray on top of the salmon and top with a few cans or a pot – anything heavy to weigh it down. Refrigerate for 48 hours.
Remove from fridge and unwrap salmon. Rinse off cure and pat dry.
Serve the gravlax thinly sliced with rye bread, crème fraiche, horseradish and dill.
NOTES:
Beetroot powder is available in most health food stores.
ALTERNATIVE SPECIES:
Ocean Trout