2. Mix together grated beetroot with salt, sugar, lime zest, fennel, vanilla and vodka. 3. Place the salmon in a container lined with cling film, cover with the curing mixture and wrap with the ...

Cover with plastic wrap, transfer to the refrigerator, and allow to cure for 36 hours. Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices ...

But why stop at simple gravlax!? Curing fish, particularly salmon, can take on different flavors depending on what ingredients you include while curing. Beets, herbs, vodka, citrus can all be ...

If you're lucky enough to have caught or have been given a fresh rainbow trout this is a must-try recipe, although it is equally delicious with salmon. Tip: Curing trout with a mix of salt and ...

Gravadlax, or gravlax, is what I’d call a soft and loose cure. The salmon remains moist and almost ... usually just flavoured with dill, although beetroot is becoming a popular addition.