Beet Cured Salmon Gravlax

In a food processor mix the salt, sugar, dill and black peppercorns together.
Run the beetroot through a juicer if you have one otherwise use a food processor or grate the beetroot by hand. make sure to keep the shredded beetroot as well.
Combine the salt mix from the food processor with the grated beetroot and the beetroot juice.
Take a large deep dish and spread ⅓ of the mixture on the bottom of the dish. Place the salmon on the top with the skin side down.
Spread the remaining mixture on top of the salmon, covering it on all sides. Next cover the dish with cling film and refrigerate for 24 hours.
After 24 hours remove the salmon from the cure mixture and wipe with a paper towel.
Slice the salmon with a sharp knife and serve with the cucumber and green apple salad, dill mustard sauce and lavosh bread.

Use good quality fresh produce for the salad.
Peel the cucumber and slice on a vegetable slicer into thin ribbons.
Cut the radish in thin slices and keep in cold water.
Cut the apple in slices and then into thin strips.
Combine the cucumber, radish, green apple and pea sprouts in a mixing bowl. Add olive oil and a squeeze of lemon juice.
Season with salt and pepper and dress next to the gravlax.