Recipe & Video Beetroot cured salmon gravlax

Hungry Man

Senior Member
Joined
7 Jul 2020
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Location
Amsterdam
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Gravlax is a perfect appetizer on its own, you can also enjoy in salads, sandwiches, but my favorite is with rye bread, cream cheese and onion.

View: https://www.youtube.com/watch?v=fl4tNFUvRac&t=11s


Ingredients:
- Natural sea salt, 1 cup
- Sugar, 1cup
- Coriander seeds, 2 tbsp
- Black pepper, 1 tbsp
- Dill, 5-6 fresh leaves
- Beetroot, uncooked, grated, 1 large
- Orange zest, 1 large orange
to serve:
- Rye bread
- Cream cheese
- Red onion
- Dill (+ capers, optional)

Method:
- Crushed coriander seeds, black pepper and chop some dill
- Grate the beetroot and orange zest
- Mix all together with the salt and sugar
- Place the salmon (with skin on) in a tray and cover it with the mixture
- Place a lid or something that fits on top of the tray and also place something heavy to apply some pressure
- Let it rest in the fridge for at least 10 (longer it says, better it will be cured)
- Take it out from the fridge and slice very thinly as possible

Serve on rye bread, with cream cheese, red onions, dill and capers...

Enjoy..
 
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