{"id":203,"date":"2020-12-21T14:36:33","date_gmt":"2020-12-21T14:36:33","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=203"},"modified":"2020-12-21T19:32:28","modified_gmt":"2020-12-21T19:32:28","slug":"honey-mustard-beetroot-gravadlax","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/203","title":{"rendered":"Honey Mustard Beetroot Gravadlax"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 large cooked beetroot, quartered<\/li><li>2 good handfuls fresh dill, chopped<\/li><li>6 tablespoons sea salt<\/li><li>2 tablespoons freshly ground black pepper<\/li><li>140g caster sugar<\/li><li>1 tablespoon runny honey<\/li><li>1 tablespoon wholegrain mustard<\/li><li>2 x 200g salmon fillets<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To Serve<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Swedish crisp bread<\/li><li>Watercress sprigs<\/li><li>Fresh dill sprigs<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cucumber pickle<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoons caster sugar<\/li><li>2 tablespoons cider vinegar<\/li><li>1\/2 teaspoon sea salt<\/li><li>1\/2 small shallot, very thinly sliced<\/li><li>1\/2 cucumber, thinly sliced<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Dill creme fraiche<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>200g creme fraiche<\/li><li>good handful fresh dill, finely chopped<\/li><li>1\/2 lemon &#8211; juice only<\/li><li>freshly ground black pepper<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Blend beetroot to smooth paste in food processor.  Tip into bowl, add dill, sea salt, pepper, sugar, honey and mustard and mix well.<\/li><li>Lay out large piece of cling film, sprinkle with 1\/3 of beetroot.  Place one pice of salmon skin side down.  Top with half the remaining beetroot then place second salmon flesh side down.  Sprinkle remaining beetroot &#8211; wrap tightly with cling film.<\/li><li>Put parcel in high-sided dish, weigh down with a plate and some full tins of food.  Leave to cure in fridge for <strong>5 days<\/strong>, turning halfway through.<\/li><li>Make <strong>cucumber pickle<\/strong> the day before serving.  put sugar and vinegar in bowl &#8211; stir until sugar dissolves.  Mix in salt and shallots, then the cucumber.  over with cling film and chill in fridge for 2 hours, ideally overnight.<\/li><li>For the <strong>dill creme fraiche<\/strong>, put the creme fraiche, dill, lemon juice and black pepper in a bowl and mix well.  Cover with cling film and chill in the fridge for 2 hours, ideally overnight.<\/li><li>When you are ready to serve, unwrap the salmon and wipe it clean.  Separate the sides and slice thinly using a large, sharp knife.  Put the swedish crisp bread on a serving plate and top with the slices of salmon and dollops of the dill creme fraiche and a small amount of the cucumber pickle.<\/li><li>Garnish with watercress and fresh dill and serve.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Delicious gravadlax with pickled with beetroot, served with cucumber pickle and dill creme fraiche.<\/p>\n","protected":false},"author":2,"featured_media":204,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,3],"tags":[13,11,49,10],"class_list":["post-203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-curing","tag-fish","tag-main","tag-salmon","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/203\/revisions"}],"predecessor-version":[{"id":205,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/203\/revisions\/205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/204"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}