Beetroot Gravadlax and Pickled Cucumber
This salmon has been carefully cured with beetroot to give it a vibrant pink hue. The vivid colours are fabulous as part of a sharing platter. Serve with a sharp, tangy pickle to help cut through the richness of the salmon. We think these pickled cucumbers are perfect.
Ingredients
- 200 g gravadlax with beetroot 1 pack
- 1 cucumber thinly sliced
- 1 tsp coarse sea salt
- 1 tbsp white wine vinegar
- 1 tbsp caster sugar
- ½ tsp coriander seeds
- 1 handful dill leaves
Instructions
- Prepare the cucumber by slicing thinly in a julienne style, using a potato peeler to create ribbons, or pushing through a spiralizer.
- Toss the cucumber ribbons with the salt. Leave in a colander for 15 minutes then squeeze out any excess moisture with your hands. Pat the ribbons dry with a tea towel or kitchen roll.
- Mix the white wine vinegar, caster sugar, coriander seeds and dill leaves together in a bowl, then coat the cucumber ribbons with the mix.
- Assemble the beetroot gravadlax on a sharing board, with the pickled cucumbers alongside.
Notes
When assembling a fresh seafood platter, we like to add cooked whole king prawns and North Atlantic prawns coated in a rich marie rose sauce, with lemon wedges and brown bread to serve.
Tried this recipe?Let us know how it was!