Beetroot Cured Salmon Gravlax, Spring Vegetable Salad and Beetroot Aioli
A fresh beetroot cured salmon gravlex on a bed of spring vegetables topped with a beetroot Port Mahón Aioli.
Recipe by Philippe Mouchel of Philippe Restaurant.
Yield: 8 portions
For the curing mix:
1000 grams salmon filet, skin on, pin bones removed
600 grams grey salt
195 grams brown sugar
20 grams crushed white peppercorn
1 star anise
Zest of 1 lime
Zest of 1 orange
200ml beetroot jus. This should be made from raw beetroot, and 100ml added to the curing mix, and 100ml to be reduced by half for the aioli.
For the spring salad:
200 grams shaved fennel, reserve the fronds
100 grams raw mushrooms
100 grams blanched Brussel sprout leaves
Handful of microherbs
1 tablespoon of lemon juice
1 tablespoon of olive oil
For the beetroot aioli:
250 grams Port Mahón Aioli
2 tablespoons reduced beetroot juice
Step 1 | Combine all ingredients for the curing mix. Spread the mix on the top and bottom of the salmon, cover with clingwrap and refrigerate for at least 24 hours. Rinse under water.
Step 1 | Toss together ingredients for spring salad, and top with fennel fronds.
To serve the gravlax:
Step 1 | Slice the salmon thinly, and arrange on plate with spring salad. Arrange creatively on a plate and serve with beetroot aioli.