Serves: 8

This is one of my favourite cured fish dishes – I think of it as a Jewish riff on gravadlax. It takes the flavours of chraine and the caraway seeds of rye bread and transforms them into an elegant and dramatic dinner party starter. You just need to remember to start it two days before you want to serve it. It lasts up to a week, well covered in the fridge.

Method:

Topics:

Ingredients

Name: Caraway-cured salmon with horseradish and beetroot
Yield: 8
Ingredients: 1 side of salmon (about 800g), skin on 3 ready-cooked beetroot (packaged without vinegar), grated (use plastic gloves for this) 3 tbsp grated fresh horseradish (or from a jar) grated zest of 1 orange grated zest of 1 lemon 1 tbsp vodka a small bunch of dill, finely chopped ½–1 tsp caraway seeds 3 tbsp sea salt flakes 3 tbsp brown sugar

1 side of salmon (about 800g), skin on

3 ready-cooked beetroot (packaged without vinegar), grated (use plastic gloves for this)

3 tbsp grated fresh horseradish (or from a jar)

grated zest of 1 orange

grated zest of 1 lemon

1 tbsp vodka

a small bunch of dill, finely chopped

½–1 tsp caraway seeds

3 tbsp sea salt flakes

3 tbsp brown sugar