Beetroot Salmon Gravadlax
6 people
180 minutes
5 minutes
Ingredients
- 100 g Beetroot
- 2 tbsp Black Pepper Crushed
- 200 g Caster Sugar
- 1 handfull SuperValu Fresh Mint Chopped
- 500 g SuperValu Fresh Salmon Fillets
- 1 - SuperValu Lime Zest Only
- 400 g SuperValu Salt
FOR THE HORSERADISH CRÈME
-
1
pinch
Cayenne Pepper
-
1
tsp
Horseradish
-
3
tbsp
SuperValu Crème Fraîche
-
1
tbsp
SuperValu Fresh Chives
Chopped
-
1
tsp
SuperValu Fresh Dill
Chopped
-
1
-
SuperValu Lemon
Zest and Juice
-
1
-
SuperValu Salt
Method
-
Combine the salt, sugar, puréed beetroot, dill, mint, lime zest and crushed peppercorns in a bowl.
-
Lay a sheet of cling film on a flat work surface and place the salmon on top. Coat the salmon with the beetroot mixture, then wrap tightly in cling film. Place on a baking tray, then put in the fridge to cure for 2 to 3 days. Don’t be alarmed at the amount of liquid that leaks out, this is normal. Once a day, carefully pour o the liquid and turn over the salmon.
-
Meanwhile, to prepare the sauce, put the crème fraîche
and horseradish in a bowl. Season with salt and a pinch
of cayenne pepper and stir to combine, then mix in the lemon zest and juice and the chopped herbs. Chill in the fridge until needed. -
Once the salmon has marinated, rinse off the salt marinade under running cold water and pat the salmon
dry. Remove the skin from the salmon using a long, sharp knife.Slice the salmon into thin strips and arrange on a plate with some crostini. Drizzle with a little
horseradish crème and serve.
