Norwegian Salmon (Gravlax) with Beetroot
6 servings
240 minutes
Gravlax is a traditional Norwegian dish that dates back to ancient fish preservation methods. In this recipe, the classic preparation is enhanced with beetroot, giving the dish a rich color and slight sweetness. Salmon, carefully deboned, absorbs the aromas of white pepper, dill, and alcohol, creating a perfect balance of flavors. Salt and sugar not only highlight the fish's natural tenderness but also aid in its curing. Roasted or fresh beetroot adds earthy flavor notes while cognac provides a hint of spiciness. After several days of aging in the refrigerator, gravlax becomes tender and aromatic, perfectly pairing with rye bread, crème fraîche or a light salad. This elegant and easy-to-make dish will delight both gourmets and lovers of northern culinary traditions.
1
Cut the fillet from the fish and remove all small bones.
2
Brush the fish with olive oil and sprinkle with white ground pepper.
- Olive oil: 2 tablespoons
- Ground white pepper: 5 g
3
Mix sugar (preferably fine) and salt (preferably coarse sea salt). Thoroughly coat the fish.
- Sugar: 100 g
- Sea salt: 100 g
4
Grate the beetroot on a fine grater. The beetroot can be baked in the oven beforehand. Grate the fish.
- Beet: 300 g
5
Cover the fillet with finely chopped dill. You can add other herbs to taste, but no more than 1/5 of the dill.
- Chopped dill: 1 glass
- Chopped dill: 1 glass
6
Spray the fish with strong alcohol (cognac, whiskey, vodka, gin).
- Cognac: 100 g
7
Place the fish in a container, cover with film. Let it sit at room temperature for 3-4 hours and then refrigerate for a couple of days.