For our 4th recipe, we have created a simple, yet stunning starter or light lunch. Gravadlax is a Nordic dish of raw and cured salmon. Traditionally, all you need is salt, sugar and dill, but we have made this even more impressive by using raw beetroot to give the salmon a fiery red edge. 

You will need:

1 side of salmon (ideally wild or organic), cleaned and skinned

Pickling ingredients:

150g large salt crystals

4 raw beetroots, grated

1 tablespoon of dill seeds

1 tablespoon of fennel seeds

1 bunch of chopped fresh dill (or 1 tablespoon of dried dill)

zest of 1 lemon

1 tablespoon freshly grated pepper

4 tablespoons of vodka

Combine the pickling ingredients thoroughly in a bowl

Spread a sheet of cling film on the work surface and spread half the pickling mixture in the middle

Place the salmon on the pickling mixture and spread the remaining mixture in top

Wrap tightly in the cling film, place on a tray with another tray on top

Weight the second tray down with a few cans and place in the fridge for up to 4 days, turning every day

Make sure that you also empty the liquid from the tray as it will collect during the curing process

After 4 days, place the fish in the cling film into a large plastic bag and wrap in more clingfilm and place in the freezer for at least 48 hours

Slice thinly from frozen as this makes it much easier and leave the slices on a plate to come up to room temperature (20 minutes)

Please note: you can cut the side in half (vertically) if you won’t eat the whole side in one sitting or if the whole half will not fit in the fridge