Add seeds and peppercorns to a heavy based pan, toast to release aroma and set aside to cool, add to mortar and pestle, finely grind.
2
Add beetroot, salt, sugar and vodka to a food processor, blitz until smooth.
3
Add spices to beetroot and mix through.
4
Using a ceramic container that the salmon will fit in snuggly. Line with several layers of clingwrap. You want to overlap the fish to cover it completely.
5
Spread the beetroot mix onto the base of the clingwrap.
6
Place the salmon flesh side down and press firmly, making sure the flesh is covered in the beetroot mix.
7
Wrap the fish tightly, also the container tightly.
8
Refrigerate for 36 to 48 hours, the longer the harder the cure.
9
Remove from the clingwrap, scrape off all the beetroot mixture, you can opt to rinse this off with filtered water. Either way pat the flesh dry.
10
Rest in the fridge for and extra 12 hours or overnight, this allows the salts to redistribute through the flesh.
11
The longer the cured process the longer the gravlax will last.
12
Up to 3 to 5 days refrigerated. Thinly slice to enjoy!
