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Beetroot Cured Gravlax

Beetroot Cured Gravlax – Recipe

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.

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Ingredients per serve

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To Prepare

To Serve

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.

...

Preparation

  1. 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

  2. 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.
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