Norwegian Salmon Gravlax

1 salmon fillet

125 g. beetroot

125 g. salt

250 g. sugar

Rocket leaf for garnish, about a quarter of a package

Salt and pepper to taste

1 T. French mustard

1 T. honey

1 clove garlic, peeled and crushed

1 t. balsamic vinegar

2 T. cider vinegar

6 T. sunflower oil

salt and pepper, to taste

Clean the salmon fillets and remove all the excess water.

Thinly slice the beetroot, and cover the salmon fillets with the beetroot slices.

Mix together the sugar and salt.

Spread the plastic wrap on a flat tray and place the salmon fillets gently on top.

Spread the salt and sugar mixture on top of the salmon fillets and cover completely.

Wrap the salmon with the plastic film, wrap in aluminum foil, and freeze for 48 hours.

Remove the beetroot and rinse off the excess marination. Thinly slice the salmon and line up in a flat tray. Place the removed beetroot in a food processor with a little water if needed to create a puree for garnishing.

Prepare the honey money dressing by placing the mustard, honey, garlic, balsamic and cider vinegars in a clean food processor and whiz together. With the motor still running, pour the sunflower oil in through a funnel. Season with salt and pepper to taste.

To plate, place 4 slices of salmon gravlax on an appetizer plate. Add 5 beetroot cubes and few rocket leaves on top. Drizzle beetroot puree, honey mustard dressing, and freshly crushed black pepper.