Honey mustard beetroot gravad lax

honey-mustard-beetroot-gravad-lax

 

All you need is a little fridge space and some patience to make this classic gravad lax.

By Donal Skehan

From Saturday Kitchen

Ingredients

  • 2 large cooked beetroot, quartered
  • 2 good handfuls fresh dill, roughly chopped
  • 6 tbsp sea salt
  • 2 tbsp freshly ground black pepper
  • 140g/5oz caster sugar
  • 1 tbsp runny honey
  • 1 tbsp wholegrain mustard
  • 2 x 200g/7oz salmon fillets
  • Swedish crisp bread, to serve
  • watercress sprigs, to serve
  • fresh dill sprigs, to serve

For the cucumber pickle

  • 2 tbsp caster sugar
  • 2 tbsp cider vinegar
  • ½ tsp sea salt
  • ½ small shallot, very thinly sliced
  • ½ cucumber, thinly sliced

For the dill crème fraîche

  • 200g/7oz crème fraîche
  • good handful fresh dill, finely chopped
  • ½ lemon, juice only
  • freshly ground black pepper