Salmon Gravlax with Beetroot
10 servings
600 minutes
Gravlax with salmon and beetroot is an elegant dish of Northern European cuisine with roots in Scandinavia. Traditionally made by sailors burying fish in sand for fermentation, this method has evolved into an art of marinating. The delicate salmon fillet infused with flavors of salt, sugar, dill, and schnapps takes on a vibrant hue from the beetroot. The taste is a subtle balance of sweetness, spiciness, and freshness highlighted by a hint of horseradish's sharpness. Gravlax is perfect for appetizers served on rye bread or with a creamy sauce. This dish not only pleases the eye with its rich raspberry color but also reveals the depth of Northern culinary traditions.
1
Prepare a piece of fillet - remove the inner bones with tweezers.
2
Rub lime or lemon zest, a mixture of salt, sugar, and pepper, sprinkle with grated horseradish (I have ready-made with beetroot).
- Lemon: 1 piece
- Salt: 2 tablespoons
- Sugar: 2 tablespoons
- Ground black pepper: to taste
- Grated horseradish: 1 tablespoon
3
Grate raw beetroot and mix it in equal proportions with chopped dill. Firmly layer the beet-dill mixture on the fish to completely cover the piece.
- Beetroot: 1 piece
- Dill: 1 bunch
4
Pour schnapps (in my case - diluted alcohol) over the fish, cover with food plastic wrap, and place a weight on top.
- Schnapps: 50 ml
5
Let the gravlax sit in the kitchen for a couple of hours, then send it to the fridge for two days (original recipe), but (between us, just shhh, don't tell anyone) one night is quite enough.
