Beetroot salmon gravadlax

Serves: 4

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• 1  thick fillet organic fresh salmon with skin on (about 900g [2lb])
• 2  medium-sized raw beetroot
• 100 gram(s) (31/2oz) sea salt
• 100 gram(s) (31/2oz) golden caster sugar
• 2 tablespoon(s) ground black pepper
• 2-3 juniper berries, crushed
• 150 gram(s) fresh dill, chopped

Method

1. Trim the salmon into a neat shape and remove any bones. Place the fish in a shallow dish, skin side down.
2. Peel and grate the beetroot (wear rubber gloves to stop your fingers from staining). Mix together the salt, sugar, pepper, juniper berries and half of the dill. Press this mixture over the salmon, cover with some clingfilm and lay a plate on top.
3. Place in the fridge and chill for 48 hours. This will cause liquid to seep out of the salmon - don't drain it away, as it will help 'cure' the flesh underneath. After 48 hours, uncover the salmon, scrape away and discard the beetroot mixture and wash the fish under cold water. Pat it dry, sprinkle with the rest of the dill and wrap firmly in clingfilm. Leave for another 6-8 hours, uncover and, using a sharp long knife, carve thinly at an angle into D-shape, 1cm (1/2in) thick slices. Serve on a large platter garnished with sprigs of dill.

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