Salmon Gravlax with Crispy Wontons

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 8
Moderate
Time: 30 minutes + 2 days curing

INGREDIENTS:

200g beetroot, grated
1 lime, zested 
1 teaspoon wasabi paste
¼ cup dill, finely chopped
1 cup rock salt
1 teaspoon cracked pepper
¾ cup brown sugar
¼ cup vodka
1 vanilla bean, split, seeds scraped
1kg piece salmon fillet, skin on, pin-boned 
Vegetable oil, to deep-fry
16 gow gee or wonton wrappers 
Extra dill and micro herbs, optional, to serve
2 avocados, pitted and thinly sliced

METHOD:

  1. Mix the beetroot, lime zest, wasabi, dill, salt, pepper, brown sugar, vodka and vanilla seeds until well combined. Spread half the mixture over the base of a shallow glass dish. Place the salmon fillet into the dish, skin side down. Spread the remaining mixture over the salmon.

  2. Cover salmon with plastic wrap. Place a smaller rectangular dish or chopping board, topped with a couple of cans, onto the fish to weigh it down. Place into the fridge for 35–48 hours to cure.

  3. When you’re just about ready to serve, pour enough oil into a medium saucepan so it is about 1/3 full. Bring the oil to a medium-high heat (180°C if you have a deep-frying thermometer) or until a cube of bread instantly bubbles when dropped into the oil. Working in batches, gently place the gow gee wrappers into the oil and fry for about 30 seconds each side, until crisp and golden brown. Transfer to a tray lined with paper towel to drain and cool.

  4. Once the salmon is cured, scrape off the salt mixture and remove any moisture from the salmon by patting it dry with paper towel. Place the salmon onto a board and, using a filleting knife, remove the skin. Top with extra herbs, if using.

  5. Thinly slice the salmon. Serve with crispy gow gee wrappers and thin slices of avocado.

Gravlax is one of the most rewarding dishes you can make with its beautifully beetroot-stained flesh. The sweet and salty flavour, mixed with the soft salmon and crispy gow gee is a real mouth (and crowd) pleaser! Ask your fishmonger to pin-bone the salmon for you—it's a fiddly job.

P.S. Whatever you do, do not wear white! You’re cooking with beetroot!