Salmon Gravlax with Lemon Creme Fraiche

Serves: Eighteen | Prep: 15 min, 48 hrs | Cook: 0 min

Ingredients:

Salmon Gravlax:
2lbs side of salmon, skin on
1/2lb raw beets, trimmed and cubed
1/3 cup fresh/jarred horseradish, peeled and cubed (if fresh)
1/2 cup coarse sea salt
1/4 cup light brown sugar
2 Tbsp vodka
2 big bunches fresh dill
1 tsp lemon zest

Lemon Creme Fraiche:
1 cup creme fraiche
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp fresh dill, minced
1/4 tsp salt

Directions:
In a food processor add beets, horseradish, salt, sugar and vodka. Process until finely chopped. Add 1 bunch of dill and lemon zest, pulse to combine.

In a 13X9 dish, or larger. Making sure the salmon can lay flat. Add some of the beet mixture to the bottom of the dish. Place the salmon on top, skin side down, place the remaining mixture all over the salmon, so the flesh is completely covered. Cover the salmon and dish with plastic wrap. Place a weight on top of the covered salmon to help pack everything down evenly. Place the salmon in the refrigerator for 48 hours.

Once cured, unwrap the salmon and discard all the beet topping. If the salmon is very wet pat dry with some paper towel. Cover the salmon with the remaining bunch of fresh dill before wrapping tightly with more plastic wrap. Let sit in the refrigerator for 1 hour before slicing.

Using a sharp knife slice the salmon thinly at an angle. Do not cut through the skin, leave it behind.

To make the lemon crème fraiche add all ingredients into a bowl and mix together. Serve with the lemon crème fraiche and lemon wedges.

**Tightly wrapped salmon can be kept in refrigerated for up to 2 weeks.

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