Beetroot cured Salmon Gravlax

Beetroot cured salmon gravlax is an impressive homemade alternative to smoked salmon and combines beautifully with scrambled eggs on wholemeal toast

Beetroot cured salmon gravlax is an impressive homemade alternative to smoked salmon and combines beautifully with scrambled eggs on wholemeal toast

My first blog recipe is a new favourite of mine, inspired by my recent visit to ‘Charlotte’s Place,’ Ealing, and adapted from an 80s Swedish classic.

Gravlax, Scandinavian for ‘grave’ is a dill, salt and sugar cured salmon that historically found itself wrapped in bark, weighed down with bricks and buried six feet under. The beetroot, horseradish, lemon and peach schnapps are my modern twists to bring this classic to life with a colourful, spicy and fruity tang.

The quantities in this dish really are rough and it’s very much down to your personal taste. A trial and error exercise that you can keep your own secret version of locked away!

I choose to use this colourful cured salmon as an alternative to smoked salmon and the flavours combine nicely with creamy scrambled eggs on wholemeal toast.

Beetroot cured Salmon Gravlax

  • Servings: 4-6
  • Difficulty: easy
  • Print
Ingredients:

  • 1 medium sized salmon side fillet, skin on, pin-bones removed
  • 3-4 tbsps coarse rock salt
  • 1-2 tbsps demerara sugar
  • 1 fresh beetroot, peeled, finely grated
  • 2-3 tsps fresh horseradish, peeled, finely grated
  • 25 ml peach schnapps
  • 1 lemon
  • large bunch of dill, coarsely chopped

Method:

  1. Place the salmon fillet skin side down on a deep enough tray to hold the moisture extracted from the fish during the curing process.
  2. Evenly spoon over the coarse rock salt and demerara sugar until the salmon fillet is covered.
  3. Spread the beetroot and horseradish across the salmon fillet, ensuring the beetroot is covering all of the flesh to allow for maximum colour penetration.
  4. Drizzle over the peach schnapps and evenly scatter over the dill.
  5. Grate over the lemon, before pouring over the squeezed juice.
  6. Pat down all of the ingredients on top of the salmon to allow for an even distribution of flavour.
  7. Cover the salmon tightly with cling film, weigh down with bottled water or large fruit juice cartons and refrigerate for 48 hours.
  8. After 48 hours, remove the tray from the fridge and gently scrape away the remaining topping from the salmon.
  9. Separate the skin from the fillet by carefully running a sharp knife underneath the salmon, angled towards the skin.
  10. Slice thinly across the top of the salmon into long strips, ready to arrange on your dish of choice.
  11. The remaining salmon can be covered with cling film and kept in the fridge for 4-5 days.
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