Beetroot Gravlax

Name: Gravlax Rote Bete
Total time: 48 h
Ingredients: 40 g Grobes Meersalz; 30 g Brauner Zucker; 150 g Rote Bete, frisch gerieben; 20 g Meerrettich, frisch gerieben; 5 g Zitronenabrieb; 5 g Schwarzer Pfeffer, grob gemahlen

Curing MixFishCold SmokingEasy48-60 hrsNo core temperature (cold curing)None (cold curing)No smoke

This spectacular beetroot gravlax impresses with its vibrant purple-red color and sweet, earthy flavor. The combination of beetroot, horseradish, and lemon zest creates a unique flavor profile. A real eye-catcher on any buffet.

Ingredients(for 1 kg)

Coarse sea salt40 g

Brown sugar30 g

Beetroot, freshly grated150 g

Horseradish, freshly grated20 g

Lemon zest5 g

Black pepper, coarsely ground5 g

Instructions

Preparation

25 minutes

Debone the salmon fillet. Thoroughly mix all curing ingredients. Apply the curing mixture evenly to both the top and bottom of the salmon fillet and press lightly.

Curing

48-60 hours

Wrap the salmon in cling film, place on a deep baking tray (a lot of liquid will be released) and weigh down with 1-2 kg. Store in the refrigerator at 2-4 °C and turn every 12 hours.

Cleaning & Serving

10 minutes

Remove the foil and carefully scrape off the curing mixture. Briefly rinse the salmon under cold water and pat dry with kitchen paper. Slice thinly at an angle.

Pro Tip

Wear gloves when handling beetroot! Place the cured salmon briefly in the freezer before slicing – this allows for much more even cuts.

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