Spring has (finally) Sprung!
With the heady days of summer just around the corner we are looking forward to long lazy evenings outdoors, sharing & grazing on the food (& drinks) that we love. So, in KuPP style we’ll be enjoying our Scandi favourite Norwegian Salmon Gravadlax with a beetroot, fennel, coriander & dill twist. Just delicious served with a horseradish sour cream & dense ryebread. Why not try this at your next garden party? Washed down with a glass of bubbles… Skål!
Otherwise pop in & we’ll make it for you 😉 Sit by the canal in Paddington, the Square in Exeter or on the rooftops in Oxford.
Life is good.
BEETROOT STAINED GRAVADALAX
Serves 10-15
Ingredients
- 2000g Salmon Fillet (1 Side)
- 75g Sugar Dark Muscavado
- 25g Cracked Black Pepper
- 150g Sea Salt Coarse
- 22g Fresh Dill Bunch
- 10g Fennel Seeds
- 5g Star Anise
- 5g Coriander Seeds
- ½ Orange
- ½ Lemon
- 1/2 Ltr Beetroot Juice
Method
- Ensure your Salmon is trimmed and pin bones are removed.
- Chop the Dill bunch into fine pieces.
- Zest the orange and Lemon. Once completed, juice both the orange and lemon.
- Dry-Pan Fry the fennel and coriander seeds over a medium heat, stirring constantly until a warm aroma is released.
- Mix all ingredients together (except beetroot juice) to create your Salt Cure.
- Rub a little of the mixture onto the bottom and rub the rest onto the top of the Salmon, then lay in a tray, skin side down.
- Cover with cling film and place another tray on top to lightly press. Let the Salmon cure for 2 days, making sure you turn the Salmon daily to get an even cure. Brush off most of the salt cure and transfer Salmon into Beetroot juice, making sure it is covered for 24hrs.
- Take out the Salmon, pat dry, serve & enjoy!
The perfect traditional Scandinavian starter with a KuPP Twist, best served with Sour Cream and Rye Bread.
