PETUNA SALMON GRAVLAX WITH BEETROOT, GIN, AND DILL CURE

MIX THE DRY INGREDIENTS
In a medium bowl, combine the sugar, salt, lemon zest, and lime zest. Set aside.

PREPARE THE BEETROOT PASTE
In a small food processor, blend the chopped beetroot, lemon juice, gin, and dill until it forms a coarse paste.

COMBINE THE CURE MIXTURE
Add the beetroot paste to the bowl with the sugar, salt, and zests. Mix well until evenly combined.

PREPARE THE SALMON
Lay the salmon fillet skin-side down on a large piece of cling film or baking paper. Pat the salmon dry with a paper towel.

APPLY THE CURE
Spread half of the beetroot cure mixture evenly on the bottom, lay down the fillet, then cover the top with the remaining mixture, pressing it gently to ensure complete coverage.

WRAP AND WEIGHT
Wrap the salmon tightly in cling film, ensuring the cure stays in contact with the fish. Place the wrapped salmon in a shallow dish, then set a small tray or plate on top. Add a weight (like a can or a jar) to gently press the salmon.

CURE FOR 72 HOURS
Refrigerate the salmon for 72 hours, flipping it over every 24 hours to ensure an even cure. Liquid will accumulate in the dish, which is normal.

UNWRAP AND RINSE
After 72 hours, unwrap the salmon and rinse off the beetroot mixture under cold water. Pat the salmon dry with a paper towel.

SLICE AND SERVE
Use a sharp knife to thinly slice the salmon on an angle, avoiding the skin.

SERVE
Serve and enjoy with blini, rye bread, or pumpernickel. Pair with a dollop of crème fraîche or sour cream lightly seasoned with lemon and dill.

Add a bright, zesty touch with pickled cucumbers or red onions, and a sprinkle of capers for a salty kick. Serve with poached eggs on a bagel or sourdough. 

Or, eat it straight from the fridge for a midnight snack.

STORAGE
Your gravlax will keep for up to 5–7 days in the fridge if stored properly. After curing, wrap it tightly in cling film or wax paper and place it in an airtight container to maintain its freshness.
For longer storage, you can freeze the gravlax for up to 2–3 months. Slice it first, then layer the slices between sheets of parchment paper before sealing in a freezer-safe bag or container. Thaw in the refrigerator when ready to enjoy.