Beetroot Horseradish Gravlax
Spectacularly coloured gravlax with earthy beetroot and sharp horseradish for an impressive flavour experience.
Ingredients(for 0.5 kg)
Instructions
Preparation
20 Min.Debone salmon fillet, rinse cold and pat dry. Freshly grate beetroot and horseradish and combine in a bowl.
Curing Mixture
5 Min.Mix salt, brown sugar and black pepper into the beetroot-horseradish mixture. Stir in vodka.
Curing
48-60 Std.Place half the curing mixture in a flat dish, lay salmon skin-side down on top and apply the remaining mixture to cover completely. Wrap tightly in foil and weigh down.
Turning
1 Min.After 24 hours turn the fillet, weigh down again and store cold until the desired cure depth is reached.
Finishing
10 Min.Scrape off curing mixture, rinse fillet cold and pat dry. Cut diagonally into thin slices and present the vibrant red surface as a visual highlight.
Pro Tip
Freshly grated beetroot gives a more intense colour than pre-cooked; make sure to use the juice as well.
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