Gravlax with beets and blood orange

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85g castor sugar

70g sea salt

1 shot vodka

2tsp cracked white pepper

50g dill

500g salmon fillet center cut

Mix all ingredients accept for the salmon in a bowl. Cover the salmon in the mixture and leave it in the fridge for two to three days to cure. When you are happy with the cure just wipe off  any excess salt and sugar mixture and place the salmon in a clean container.

This is really versatile and fits in a lot of different dishes. We did two different versions, one salad and an open sandwich using blood orange, sour cream and read beets. Both were really good!

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