Gravlax comes in many forms and flavours depending on which Scandinavian country you choose. I’ve tried many and settled on a mix of them all with a modern twist.
1 side of Scotch Salmon weighing about 1kg ( filleted, trimmed and pin bones removed, leave the skin on).
650g Granulated Sugar
350g Kitchen Salt
10g Caraway Seeds, roasted lightly in a dry pan and allowed to cool before crushing with a mortar and pestle.
200g cooked beetroot, cooled and sliced very thinly
Mix the salt and sugar together, lay 1/2 on a tray roughly the same dimensions as the salmon. Lay the salmon on top and press down lightly.
Scatter the Caraway seeds all over.
Lay the overlapping beetroot slices all over to resemble scales the length of the fish.
With the remainder of the sugar/salt mix cover evenly, wrap in cling film and refrigerate for 4 days.
Take the Gravlax from the fridge and shake of the salt and sugar, rinse lightly in cold water then pat dry.