House Cured Gravalax with Wasabi Peas, Pickled Beets and Samphire - Chef Recipe by Adam Ion

House Cured Gravalax with Wasabi Peas, Pickled Beets and Samphire - Chef Recipe by Adam Ion


Ingredients

Gravalax:

400g skinned Atlantic salmon
2 star anise
10g coriander seeds
5g garlic, crushed
5g fennel seeds
50g Maldon sea salt
50g caster sugar
1 sprig thyme, picked
5g white peppercorns

Pickled beets:

3 baby beets (keep the leaves)
40g caster sugar
100mL white vinegar
Water
2 bay leaves
4 black peppercorns

To serve:

50g samphire

Method

Gravalax:

Mix salt and sugar together in a bowl. Place remaining ingredients into a food processor and blitz roughly.

Add to salt and sugar mix. Cover the salmon with the mixture and wrap tightly in cling film.

Cure in the fridge for two days, turning every eight hours or so.

Pickled beets:

Place baby beets into a saucepan and cover with water. Add a pinch of salt and boil for about 20 minutes or until soft. Allow to cool and peel by rubbing the skins off.

In a separate saucepan, place in all ingredients and warm slightly until the sugar is dissolved.

Cut the beets into quarters and place in the pickle mixture.

To serve:

Thinly slice the salmon and place on four plates. Add beets and garnish with wasabi peas and a touch of lemon juice.

Use baby beet leaves and samphire, tossed in olive oil and seasoned with salt and pepper, for garnish and serve with horseradish cream and crusty bread.