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1
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.
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2
Add beetroot, salt, sugar and vodka to a food processor, blitz until smooth.
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3
Add spices to beetroot and mix through.
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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.
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5
Spread the beetroot mix onto the base of the clingwrap.
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6
Place the salmon flesh side down and press firmly, making sure the flesh is covered in the beetroot mix.
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7
Wrap the fish tightly, also the container tightly.
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8
Refrigerate for 36 to 48 hours, the longer the harder the cure.
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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.
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10
Rest in the fridge for and extra 12 hours or overnight, this allows the salts to redistribute through the flesh.
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11
The longer the cured process the longer the gravlax will last.
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12
Up to 3 to 5 days refrigerated. Thinly slice to enjoy!