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Recipe by Barney Desmazery

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1. Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
2. Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
3. To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Per serving (12)

306 kcalories, protein 23g, carbohydrate 7g, fat 21 g, saturated fat 7g, fibre 1g, salt 2.27 g

'The colours were very vibrant - the red beetroot on the outside and pink salmon on the inside contrasted well with the green salad leaves. If you like gravadlax, you will love this.'

http://www.bbcgoodfood.com/recipes/2725/

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Ingredients

FOR THE SALMON

• 2 skin-on salmon fillets (about 1.3kg/3lb in total)
• 200g caster sugar
• 140g sea salt flakes
• 85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
• 3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
• 1 bunch dill , chopped

FOR THE SALAD

• 1 frisée , or oak leaf lettuce, leaves separated
• 4 medium beetroot , cooked, peeled and diced
• 2 shallots , finely chopped
• drizzle olive oil

FOR THE DRESSING

• 200ml tub crème fraîche
• juice 1 lemon
• 2 tbsp freshly grated horseradish or grated horseradish from the jar
• handful dill fronds, roughly chopped

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Difficulty and servings

Serves 8, with leftovers

Preperation and cooking times

Prep 30 mins

Plus at least 3 days curing

Ingredients

FOR THE SALMON

• 2 skin-on salmon fillets (about 1.3kg/3lb in total)
• 200g caster sugar
• 140g sea salt flakes
• 85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
• 3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
• 1 bunch dill , chopped

FOR THE SALAD

• 1 frisée , or oak leaf lettuce, leaves separated
• 4 medium beetroot , cooked, peeled and diced
• 2 shallots , finely chopped
• drizzle olive oil

FOR THE DRESSING

• 200ml tub crème fraîche
• juice 1 lemon
• 2 tbsp freshly grated horseradish or grated horseradish from the jar
• handful dill fronds, roughly chopped

Per serving (12)

306 kcalories, protein 23g, carbohydrate 7g, fat 21 g, saturated fat 7g, fibre 1g, salt 2.27 g

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