Beetroot Cured Salmon (Gravlax)

Preparing the Beetroot Cure. In a food processor, blend together 200g of peeled and diced beetroot, 70g of sugar, 120g of cooking salt, 40ml of vodka or gin, 2 teaspoons of coriander seeds, 2 teaspoons of black peppercorns, and 1 teaspoon of juniper berries. Process for about 15 seconds until the mixture is combined but still slightly coarse.

Prepare the Container. Select a container large enough to fit a 1kg side of salmon. Line it with a double layer of cling film, leaving enough overhang to wrap the salmon later.

Apply the Cure. Place half of the beetroot cure on the cling film and spread it to match the size of the salmon. Lay the salmon on top, skin-side down if the skin is still on. Then, cover the salmon with the remaining cure, ensuring it covers the top and sides of the fish evenly.

Wrap and Cure. Wrap the salmon tightly in the cling film. Optionally, place a weight on top to help the cure penetrate evenly. Refrigerate for 48 hours, turning the salmon every 12 hours if possible.

Rinse and Store. After 48 hours, remove the salmon from the fridge. Unwrap it over the sink, gently rinse off all the beetroot cure, and pat the salmon dry. Re-wrap it in fresh cling film and store in the refrigerator for up to a week, or vacuum pack for up to three weeks. Handle the cured salmon gently, and for best results, slice thinly with a very sharp knife.

Combine Dressing Ingredients. In a mixing bowl, whisk together mayonnaise, mustard, the juice and zest of one lemon to create the dressing.

Mix Slaw Components. In another bowl, combine thinly sliced fennel, sliced onion, and grated carrot.

Dress the Slaw. Just before serving, pour the dressing over the slaw mixture. Toss well until the slaw is evenly coated with the dressing.