Beetroot Gravadlax Recipe

• 150 g Sugar
• 300 g Table Salt
• ½ side Skinned Salmon
• 500 g Raw Beetroot (whole)
• Olive Oil (for baking)
• 100 ml Crème Fraîche
• Small bunch of Chives (snipped)
• 1 tbsp Fresh Horseradish (grated)

• Mix table salt and sugar and marinate the salmon with the mixture.
• Refrigerate the salmon for 12 hours, to cure the fish.
• Preheat the oven to 180 °C.
• Place the beetroot in a roasting tray and drizzle some olive oil on it.
• Put it in the oven and bake for 45 to 60 minutes, depending on the size, until it turns tender.
• Let the beetroot cool down and peel off its skin.
• Cut the beetroot and place it in the food processor. Blend it to form a puree.
• Remove the salmon from the salt-sugar mixture and rinse under running water.
• Now, cover the salmon with beetroot puree and return it back to the refrigerator for 12 hours again.
• Remove the beetroot puree from the salmon and reserve it aside.
• Slice the salmon into thin pieces and lay them on a serving plate.
• In a mixing bowl, mix crème fraîche, chives and horseradish.
• Serve the salmon with beetroot puree and horseradish cream.