House Cured Gravalax with Wasabi Peas, Pickled Beets and Samphire - Chef Recipe by Adam Ion

Ingredients

Gravalax:

400 g skinned Atlantic salmon
2 star anise
10 g coriander seeds
5 g garlic, crushed
5 g fennel seeds
50 g Maldon sea salt
50 g caster sugar
1 sprig thyme, picked
5 g white peppercorns

Pickled beets:

3 baby beets (keep the leaves)
40 g caster sugar
100mL white vinegar
Water
2 bay leaves
4 black peppercorns

To serve:

50 g samphire

Method

Gravalax:

Mix salt and sugar together in a bowl. Place remaining ingredients into a food processor and blitz roughly.

Add to salt and sugar mix. Cover the salmon with the mixture and wrap tightly in cling film.

Cure in the fridge for two days, turning every eight hours or so.

Pickled beets:

Place baby beets into a saucepan and cover with water. Add a pinch of salt and boil for about 20 minutes or until soft. Allow to cool and peel by rubbing the skins off.

In a separate saucepan, place in all ingredients and warm slightly until the sugar is dissolved.

Cut the beets into quarters and place in the pickle mixture.

To serve:

Thinly slice the salmon and place on four plates. Add beets and garnish with wasabi peas and a touch of lemon juice.

Use baby beet leaves and samphire, tossed in olive oil and seasoned with salt and pepper, for garnish and serve with horseradish cream and crusty bread.