Beetroot Cured Gravlax
Curing the salmon with grated beetroot gives it stunning colour and a subtle sweet earthy flavour. Cure for at least two days, leave for up to four days for the colour and flavour to intensify. Serve with a simple accompaniment such as a refreshing cucumber and fennel salad.
Casual Dining
Seafood
Snacks & Sides
Local Favourites
Other European
Ingredients per serve
Beetroot Cured Gravlax
−
+
€5445.0
To Prepare
Beetroot
/g
400.0 g
0%
Salt, coarse
/g
200.0 g
0%
Sugar, granulated
/g
150.0 g
0%
KNORR Intense Flavours Deep Smoke 400 ml
/ml
50.0 ml
0%
Gin or vodka
/ml
80.0 ml
0%
Salmon fillet side, pin-boned
/kg
1.8 kg
0%
To Serve
HELLMANN'S Real Mayonnaise 2.4 kg
/g
150.0 g
0%
Creme fraiche
/g
100.0 g
0%
/
To Prepare
-
Beetroot 400.0 g
-
Salt, coarse 200.0 g
-
Sugar, granulated 150.0 g
-
Gin or vodka 80.0 ml
-
Salmon fillet side, pin-boned 1.8 kg
To Serve
-
Creme fraiche 100.0 g
Preparation
-
To Prepare
- Scrub beetroot and roughly grate. Mix with salt, sugar, KNORR Intense Flavours Deep Smoke and gin or vodka until fully combined.
- Place salmon skin side down in a large gastronome and wearing disposable gloves, coat with beetroot mixture, massaging into flesh. Cover with several layers of plastic wrap then refrigerate for 2 days.
- Unwrap after 2 days and drain off excess liquid. Wipe salmon with paper towel to remove beetroot mixture.
-
To Serve
- Combine HELLMANN’s Real Mayonnaise with crème fraiche. Season.
- Using a sharp knife thinly slice gravlax on a slight angle so as not to cut through the skin and serve drizzled with extra virgin olive oil and a side of grilled sourdough.
