Earlier in when I began a food blog, one of favourite preparations was curing salmon in Ouzo – a play on Gravlax, a Scandinavian specialty. This salmon recipe is similar but this time grated beets are added, giving the salmon a brilliant red colour with just the center remaining its natural orange colour.
Beet and Ouzo Cured Salmon
(makes about 20 appetizers)
1 lb. fresh salmon fillet, pin-bones removed
2 Tbsp. coarse sea salt
2 Tbsp. sugar
2 tsp. cracked black pepper
1 medium beet, grated with box grater (no need to remove skin)
zest of 1/2 orange
1 good shot of Ouzo
1 bunch of fresh dill
- Although you’ve bought a fillet of salmon, inspect the salmon visually and run your fingers over the flesh to see if any pin bones were missed by your fish monger. If you find any, you can used needle-nose pliers to remove them.
- Into a bowl, add the salt, sugar, black pepper, beets, zest and mix. Reserve. Spoon the mixture on to the salmon. Pour the shot of Ouzo over the fillet.
- Place the dill on top of the salmon. (If you have 2 fillets, place the second one flesh side down on top of the dill making a sandwich of the fillets).
- Wrap the salmon up well and taut with the plastic wrap and place in a deep pan.
- Place a heavy weight (can of tomato juice or other heavy object) on top of the salmon and refrigerate 3- 4 days (the longer, the better the flavour). Each day, discard excess liquid.
- Unwrap the salmon, remove beet mixture, dill and and rinse off the salt mixture and then pat dry with paper towels.
- Use a sharp knife to thinly slice your salmon. Serve it as an open-faced sandwich, as an appetizer or a first course. Serve with a chilled Babatzim Tsipouro.
. All rights reserved.