Beetroot Stained Salmon Gravadlax

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

700 g whole piece of wild salmon skin on

80 g table salt

80 g caster sugar

Zest of one orange

2 tbs chopped fresh dill

200 g fresh beetroot peeled

600 g celeriac

50 g mayonnaise

40 g grain mustard

Salt and freshly cracked black pepper

Squeeze of fresh lemon juice

400 g whole fresh beetroot, peeled

30 g malt vinegar

1.5g agar agar

125 g strong white flour

125 g spelt flour

5 g table salt

20 g fresh yeast or 7g dried yeast

15 g honey

125 ml water

50 g walnuts

1 free range egg yolk

Cured Beetroot Stained Salmon Gravadlax

Chilled Beetroot puree

Beetroot jelly

Horseradish cream

Micro Cress Salad leaves such as tahoon cress or pea tops

Mini Spelt, Honey and Walnut loaves

Celeriac Remoulade

Pickled baby beetroots

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