Elegant and zesty, this beetroot and gin cured salmon gravlax is easy to make but looks very impressive. Start the process the day before you’ll be serving the canapés so the salmon has time to cure, then do the final prep just before guests arrive. A favourite on all our adventures!

SALMON GRAVLAX RECIPE

Ingredients

• 1kg of Salmon, skin on, bones removed

Curing mixture

• 2 bunches of dill, chopped

• The zest of one lemon, grated 

• The zest of one orange, grated 

• 250g of caster sugar 

• 250g of rock salt 

• 80 ml of gin

• 250g of raw beetroot, grated

To serve

• 1 baguette sliced 

• 75g room temperature butter whipped with 1 bunch chopped chives

Instructions

• Add all curing ingredients into a mixing bowl and combine well. 

• Place the salmon in a shallow airtight container. 

• Add curing mixture to the container making sure the entire fillet of salmon is covered evenly. 

• Refrigerate for a minimum of 16 hours. The longer the fish is left in the curing mixture the more cured it will become (firmer and drier). 

To serve 

• Place the sliced baguette on an oven tray, drizzle with olive oil and season each slice with salt and pepper. 

• Bake in a 180 degree oven for 10 minutes or until the bread has toasted. Allow to cool. 

• To whip the butter combine with the chopped chives and beat with a whisk until light and fluffy. 

• Once the bread has cooled spread liberally with butter and chive mixture

• Slice the salmon thinly and place one slice of salmon on each slice of toast. 

• Garnish with a sprig of dill and serve