Beetroot Salmon Gravlax Recipe

Beetroot Cured Salmon Gravlax Nadia Lim

WEBAug 31, 2019 · Instructions. Lay one salmon fillet on a large dish or plate, skin side down. Mix salt, sugar, dill, tarragon and beetroot together and …

1. Lay one salmon fillet on a large dish or plate, skin side down. Mix salt, sugar, dill, tarragon and beetroot together and pack mixture onto flesh side of the salmon. Place the other piece of salmon on top, so that the two pieces sandwich the beetroot mixture and the skin is facing out. Wrap securely with cling film and place another plate/dish on top. Weigh down with something heavy e.g. a cast iron pan or chopping board. Place in the fridge to cure for 2-3 days. Don’t be alarmed at the amount of liquid that leaks out – this is normal. Once a day, pour off the liquid carefully, turn over the ‘salmon sandwich’ and place back the weights.
2. Remove the cling film and pour off any more liquid that has leaked out during the curing process. Brush off the curing mix – your salmon will be a beautiful deep pink colour, and the texture will be much firmer.
3. Remove the skin from the salmon using a long sharp knife. The salmon is now ready to be used. Slice very thinly to serve with crackers and horseradish crème (see recipe below) or in a simple salad with potatoes, watercress and radish. The salmon gravlax will keep in the fridge for up to a week.

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Salmon Cured in Beetroot and Horseradish (Gravlax)

WEBJan 28, 2019 · How to Make Salmon Cured in Beetroot and Horseradish (Gravlax) Add the beetroot, dill, salt, brown sugar, and vodka to a …

1. Add the beetroot, dill, salt, brown sugar, and vodka to a blender. Blend until smooth. Add the horseradish and lemon zest. Mix more using a teaspoon. Set aside.
2. Place the salmon fillet on a fish serving platter. Coat it with the beetroot – horseradish mixture, cover with plastic wrap and refrigerate for 36 hours.
3. Remove from the fridge and scrape off the coating. Cut the fillet into thin slices. Serve with soy sauce and lemon.

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Beetroot Cured Salmon (Gin or Vodka) RecipeTin Eats

WEBMar 31, 2021 · Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until …

1. Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
2. Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
3. Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
4. 48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).

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