adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot-cured gravlax with cucumber salad
0 Likes
Prep Time:
1475 minutes
Cook Time:
Total Time:
1475 minutes
Vibrant beetroot infuses gravlax with a stunning pink hue, perfectly complementing the flavorful cured salmon and crisp cucumber salad.
Ingredients:
  • 165g caster sugar
  • 100g sea salt
  • 1.7kg piece salmon fillet, skin removed, pin-boned (ask your fishmonger to do this)
  • 3 beetroots, scrubbed, coarsely grated
  • Zest and juice of 3 oranges
  • 1 bunch dill, sprigs chopped
  • Rye bread, to serve
  • 1 telegraph cucumber
  • 2 garlic cloves, crushed
  • 200ml creme fraiche or sour cream
  • 80.00 ml chopped dill sprigs
  • 20.00 ml finely grated lemon zest, plus 20.00 ml juice
Instructions:
  • Mix the sugar and salt and generously coat the fish. Prepare the rest of the ingredients in a glass or ceramic dish large enough for the salmon. Gently place the fillet on top, cover with plastic wrap, and refrigerate for 24 hours to let the flavors meld.
  • Peel the cucumber into long strips, discarding the seeds. Place in a colander, sprinkle with salt, and let drain for 20 minutes. Rinse and pat dry. Mix remaining ingredients in a bowl, add the cucumber, toss gently. Season with salt and pepper, cover, and refrigerate until ready.
  • Take out the salmon from the dish, discard the curing mixture, and rinse it in cold water before patting dry with a paper towel. Thinly slice the salmon on an angle with a sharp knife, and serve with the cucumber salad and rye bread.

Similar Recipes