Gravlax with Salmon and Beetroot

⏳ Time

10 hours

🥕 Ingredients

🍽️ Servings

Description

My friend Karen gave me this recipe, but instead of beetroot, I used frozen black currants — the color turns out amazing, richer, and it doesn't affect the taste. I'm planning to make the next batch of gravlax with it. Majo verde — cilantro, basil, garlic, balsamic vinegar, olive oil. Toss a bunch of cilantro and basil into a blender, add garlic, salt, and pepper. While blending, slowly add olive oil and light balsamic vinegar. It's a hit with us. This majo is much lighter than pesto; it can be spread on any toast and added to salads — I'm planning to use it in Olivier salad with kohlrabi. Serve with a light sour cream sauce (sour cream + lemon juice) and capers, on a bed of majo verde (Spanish light sauce, see below) and ciabatta toasts.

Ingredients

Salmon - 17.6 oz
Grated Ginger Root - 1 tablespoon
Dill - 1 bunch
Salt - 2 tablespoons
Sugar - 2 tablespoons
Lemon - 1 piece
Ground Black Pepper - to taste
Beetroot - 1 piece
Pear schnapps - 1 fl oz

Step by Step guide

Step 1

Prepare a piece of fillet — remove the small bones with tweezers.

Step 2

Rub in the lime or lemon zest, the mixture of salt, sugar, and pepper, and sprinkle with grated horseradish (I used store-bought, with beetroot).

Step 3

Grate the raw beetroot and mix it in equal proportions with chopped dill. Firmly pack the beetroot-dill mixture on the fish to completely cover the piece.

Step 4

Pour schnapps over the fish (in my case, diluted alcohol), cover with plastic wrap, and place a weight on top.

Step 5

Let the gravlax sit on the kitchen counter for a couple of hours, then transfer to the refrigerator for two days (original recipe), but (between us, just hush, don’t tell anyone) one night is usually enough.