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Beetroot Gravlax

Mix up the menu this summer with Beetroot Gravlax – a tasty twist on the classic cured fish dish. Perfect for snacking or as part of an entertaining platter.
Photo of Beetroot Gravlax

Ingredients

  • 400 grams fresh beetroot, peeled and grated
  • 1 tablespoons ginger, finely grated
  • 1 tablespoons soy sauce
  • 1 lemon, zested
  • 1/4 cup lemon juice or vodka
  • 1/4 cup dill, chopped
  • 1.2 kilograms salmon side, skin on, bones removed
  • 1 lemon, wedges
  • 120 grams coarse sea salt
  • 120 grams white sugar

Sauce

  • 1/2 cup crème fraîche
  • 1 tablespoons horseradish
  • 400 grams fresh beetroot, peeled and grated
  • 1 tablespoons ginger, finely grated
  • 1 tablespoons soy sauce
  • 1 lemon, zested
  • 1/4 cup lemon juice or vodka
  • 1/4 cup dill, chopped
  • 1.2 kilograms salmon side, skin on, bones removed
  • 1 lemon, wedges
  • 120 grams coarse sea salt
  • 120 grams white sugar

Sauce

  • 1/2 cup crème fraîche
  • 1 tablespoons horseradish

Method

  1. Step 1 of 7
    In a large ceramic or glass dish that will fit the salmon lying flat, drape the base and sides with baking paper leaving enough overhanging to fully wrap the salmon on all sides.
  2. Step 2 of 7
    In a medium-sized bowl, combine the salt, sugar, beetroot, ginger, soy, lemon zest, vodka or lemon juice and dill.
  3. Step 3 of 7
    Spread a third of the beetroot into the dish and place the salmon on top, skin down. Spread the remaining beetroot on top ensuring you cover the whole piece of salmon.
  4. Step 4 of 7
    Wrap the salmon tightly, place a weight on top, then refrigerate for at least 24 hours or up to 3 days. Turn once or twice during the time, redistribute the beetroot mix and drain off any excess liquid.
  5. Step 5 of 7
    Remove the salmon from the fridge and gently brush off all the beetroot and salt, then pat dry with paper towels. Place in the fridge until ready to serve.
  6. Step 6 of 7
    Combine the crème fraiche and horseradish.
  7. Step 7 of 7
    Using a sharp knife, slice the gravlax very thinly at an angle. Serve on crostini with horseradish cream, lemon wedges and a sprinkle of extra dill leaves.

Nutrition per serving

975 Kilojoules
Protein21 grams
Fat16 grams
Carbs3 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    In a large ceramic or glass dish that will fit the salmon lying flat, drape the base and sides with baking paper leaving enough overhanging to fully wrap the salmon on all sides.
  2. Step 2 of 7
    In a medium-sized bowl, combine the salt, sugar, beetroot, ginger, soy, lemon zest, vodka or lemon juice and dill.
  3. Step 3 of 7
    Spread a third of the beetroot into the dish and place the salmon on top, skin down. Spread the remaining beetroot on top ensuring you cover the whole piece of salmon.
  4. Step 4 of 7
    Wrap the salmon tightly, place a weight on top, then refrigerate for at least 24 hours or up to 3 days. Turn once or twice during the time, redistribute the beetroot mix and drain off any excess liquid.
  5. Step 5 of 7
    Remove the salmon from the fridge and gently brush off all the beetroot and salt, then pat dry with paper towels. Place in the fridge until ready to serve.
  6. Step 6 of 7
    Combine the crème fraiche and horseradish.
  7. Step 7 of 7
    Using a sharp knife, slice the gravlax very thinly at an angle. Serve on crostini with horseradish cream, lemon wedges and a sprinkle of extra dill leaves.

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