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Beetroot and Gin Cured Salmon Gravlax with Pickled Cucumber and Sourdough Wafers

My 16 year old daughter requests this every Christmas! We cure the salmon in beetroot, gin and some other herbs and spices. We supply by the fillet for you to very thinly slice, with some fresh horseradish cream, pickled cucumber and crisp sourdough wafers. Not only does it taste delicious it looks so pretty. Presented in a beautiful grazing box.

ContainsGluten, Wheat, Fish, Milk

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Ingredients

Salmon (Fish), Sourdough bread (Wheat), Beetroot, Salt, Cream (Milk), Sugar, Gin, Cucumber, Olive Oil, Vinegar, Horseradish, Coriander Seeds, Peppercorn, Juniper Berries, Dill, Lemon zest and juice

Preparation and storage notes

Keep refrigerated & use within 3-4 days. Slice thinly & serve with wafers, pickled cucumber & horseradish cream

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