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.

Salmon gravadlax
0 Likes
Total Time:
30 minutes
Ingredients:
  • 200 g raw beetroor
  • 100 g rock salt
  • 50 g demarara sugar
  • 50 ml vodka
  • 1 big bunch of fresh dill (60g)
  • 2 lemons
  • 50 g fresh or jarred grated horseradish
  • 1 x 1 kg side of salmon, skin on, scaled, pin-boned
  • 2 large cucumbers
  • red wine vinegar
  • ½ a fresh red chilli
  • 4 tablespoons Greek yoghurt
  • extra virgin olive oil
Instructions:
  • Peel and trim the beets, then place them in a food processor along with salt, sugar, vodka, a few sprigs of dill, and the zest of 1 lemon. Add horseradish, then blitz until combined. Rub a portion of the mixture onto the salmon skin, place the salmon on a tray skin-side down, and coat the rest of the mixture evenly over the flesh. Cover tightly with foil and refrigerate for 36 hours (or up to 48 hours for a thicker salmon). Unwrap the salmon, discard the juices, and rub off the salt topping. Pat dry and sprinkle chopped dill over the flesh before rewrapping in foil and returning to the fridge for up to 2 weeks. On serving day, create grooves on cucumbers with a fork and slice thinly. Mix with salt, red wine vinegar, chili, dill, and set aside. In a separate bowl, combine yogurt with chopped dill, lemon zest, lemon juice, and olive oil. To serve, thinly slice the salmon at an angle, lifting off the skin with each cut. Arrange on a platter with dollops of dill yogurt, cucumber pickle, and lemon wedges.

Similar Recipes