Beetroot Cured Gravlax
Curing the salmon with grated beetroot gives 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
Australian
Other European
Burgers & Hot Dogs
Ingredients per serve
To Prepare
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Beetroot 400.0 g
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Salt, coarse 200.0 g
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Sugar, granulated 150.0 g
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Gin or vodka 80.0 ml
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Salmon fillet side, pin-boned 1.8 kg
To Serve
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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
- Scrub beetroot and roughly grate. Mix with salt, sugar, KNORR Intense Flavours Deep Smoke and gin or vodka until fully combined.
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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.
