For a 300 g salmon fillet
- 1 fresh salmon fillet with skin
- 200 g of coarse salt
- 50 g brown sugar
- 50 g maple syrup
- 30 ml spiced rum
- 1 raw beetroot (about 400 g)
- 1 bunch of dill
To accompany this salmon
- Ratte potatoes
- Yellow lemon
- Fish eggs (or why not caviar for the lucky ones)
- Liquid cream
- Salt / pepper
Preparation
This step must be carried out at least 24 hours before tasting.
- Rinse the salmon fillet in cold water and pat dry with paper towels.
- Peel the beetroot and grate it.
- In a bowl, mix the grated beetroot, salt, sugar, maple syrup, spiced rum and chopped dill.
- In a small dish (ideally the size of the fish fillet), put a layer of this mixture, then place the fish skin side down on top. Cover with the rest of the mixture. Cover well and leave in the fridge for at least 24 hours.
- Wash the potatoes and cook them in hot salted water for about ten minutes (the sharp knife test will be perfect). Let them cool, then cut them in half. You can leave the skin on.
- In a bowl, whip the cream using a hand mixer. Once firm enough, add a little salt and pepper. You can add lemon zest.
- Remove the salmon fillet from the fridge. Remove the beetroot mixture and pat the fillet dry with kitchen paper. If there is any residue left, you can rinse it under cold water and then pat it dry. Place it on a cutting board and cut into thin strips. You can cut these strips in half (widthwise) and roll them into small rolls.
- Place a dollop of lemon cream on each half-potato. Place the salmon on top. Finish with a dollop of fish eggs, a small sprig of dill and a squeeze of lemon zest.
- You can also serve this gravlax salmon with lemon cream on blinis or in a salad for a more substantial starter.
