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Beet and dill Arctic char gravlax with yogurt chive dressing
Ingredients
Fish:
- 680 grams of Arctic char, skin-on
- 2 medium red beets
- 1/2 cup (120 milliliters) of kosher salt
- 1/2 cup of white sugar
- 1 bunch of fresh dill
- 1/4 cup (60 milliliters) of gin
- Zest of 1 lemon
- 1 tablespoon (15 milliliters) of black peppercorns
Yogurt chive dressing:
- 1/2 cup (120 milliliters) of plain yogurt
- 2 tablespoons (30 milliliters) of lemon juice
- 2 tablespoons (30 milliliters) of olive oil
- 3 tablespoons (45 milliliters) of chives, chopped
- 1/4 teaspoon (2 milliliters) of sea salt
- 1/4 teaspoon (2 milliliters) of black pepper
Directions
- Blend beets in a food processor.
- Mix beets, salt, sugar, peppercorns and dill in a large bowl.
- Pour gin on both sides of the salmon and let rest in the refrigerator for 15 minutes.
- Coat the arctic char entirely with the cure mixture and add the lemon zest on top.
- Wrap the arctic char with plastic wrap and place in fridge for 24-48 hours.
- Every 12 hours, drain any excess liquid in the container.
- Once it is done curing, remove the arctic char from the container, rinse completely under cold water and pat dry on both sides.
- Remove the skin from the arctic char, and cut gravlax into thin strips.
Yogurt Chive Dressing:
- Whisk all ingredients together in a mixing bowl.
- Serve with Cold Potato Noodles. See recipe.
