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Beetroot Gravlax

Swedish cuisineNordic cuisineScandinavian cuisine
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Beetroot Gravlax

Gravlax

  1. Raw & Cured Fish Dishes

Prep: 30 min • Cook: null min. A vibrant beetroot-infused gravlax offering an earthy sweetness that complements the cured salmon and dill. Served with a creamy horseradish sauce.

Preparation time
30 min
Total time
1440 hrs
Servings
8
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Gravlax

  • 2lb salmon fillet(skin on, pin bones removed)
  • 7oz beetroot(raw, grated)
  • 1 cup dill(fresh, chopped)
  • 4oz sugar(granulated)
  • 4oz salt(coarse sea salt)
  • 2 tbsp vodka(optional, for extra preservation)

Horseradish Sauce

  • 6 3/4 fl oz sour cream
  • 2 tbsp horseradish(grated or prepared)
  • 1 tsp lemon juice
  • 1 tbsp dill(fresh, chopped)
  • tsp salt(to taste)
  • tsp black pepper(freshly ground, to taste)

Instructions

Prepare the Salmon

  1. Pat the salmon fillet dry with paper towels. Ensure it is completely free of moisture.
  2. In a bowl, mix together the grated beetroot, chopped dill, sugar, and salt. If using, add the vodka.
  3. Place the salmon fillet, skin-side down, on a large piece of plastic wrap or parchment paper. Spread the beetroot-dill mixture evenly over the flesh side of the salmon, pressing it gently to adhere.
  4. Wrap the salmon tightly in the plastic wrap or parchment paper. Place it in a dish or tray to catch any potential leaks.

Cure the Salmon

  1. Refrigerate the wrapped salmon for 48 to 72 hours. Turn the salmon over every 12 hours to ensure even curing.
  2. After curing, unwrap the salmon. Gently scrape off the beetroot-dill mixture. Rinse the salmon under cold water to remove any remaining cure and pat it dry.

Make the Horseradish Sauce

  1. In a small bowl, combine the sour cream, grated horseradish, lemon juice, and chopped dill.
  2. Season with salt and freshly ground black pepper to taste. Mix well and refrigerate until ready to serve.

Serve

  1. Slice the beetroot gravlax thinly against the grain.
  2. Serve the beetroot gravlax with the horseradish sauce, traditionally accompanied by rye bread, a drizzle of mustard sauce, and fresh dill.

Nutrition

Servings
8
Serving size (imperial)
4.4 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories260.5 kcal208.4 kcal2,084 kcal
Protein24 g19.2 g192 g
Fat15 g12 g120 g
Carbs5 g4 g40 g

Tips

  • For best results, use fresh, high-quality salmon. Ensure all equipment is clean.
  • Serve chilled. The vibrant color of the beetroot makes for a visually stunning presentation.
  • Adjust the cure time based on your preference for firmness. Shorter times result in a softer texture.

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