Beet-Cured Salmon Gravlax with Homemade Cream Cheese

Instructions/ Directions

BEET-CURED SALMON GRAVLAX

1. Grate the beet and set aside.

2. Finely chop the dill and place it in a bowl. Add the salt, sugar, lemon and orange zest, and crushed juniper berries. Mix well.

3. Combine the mixture with the grated beet and rub it generously over the salmon fillet, forming a thick crust on all sides.

4. Drizzle with gin, being careful not to disturb the salt crust. Place on a tray and refrigerate for 48 to 72 hours, draining excess liquid at least once every 24 hours. (Alternatively, tightly wrap the salmon in plastic wrap, ensuring it is placed on a tray to prevent spills.)

5. After 48 to 72 hours, remove from the fridge, unwrap, and rinse thoroughly to remove all salt crust.

6. Slice thinly.

HOMEMADE CREAM CHEESE

1. In a small saucepan, heat the milk over medium heat, stirring until it reaches a simmer. DO NOT BOIL.

2. Reduce the heat and slowly add the lemon juice, one tablespoon at a time, waiting one minute between additions while stirring constantly.

3. Continue heating over very low heat for about 3 minutes to allow maximum liquid separation.

4. Strain through cheesecloth, pressing well to remove excess liquid. Let sit for 10 to 15 minutes.

5. Transfer to a blender, add the Boreal Traditional Blend, and mix until smooth.

6. Spread on toast, crackers, bagels, or crostini. Enjoy!