Beetroot Cured Gravadlax Recipe
SERVES: 8 PREP: 15min COOK: 6hrsPRINT CONVERSIONS

As a lover of Swedish design and stationery, I’m featuring the gorgeous kikki.K Kitchen range in this blog post. And, I thought it was only fitting to provide a Swedish inspired recipe to go with it.

It’s nice to have a home for all the inspiring recipe ideas that I’ve ripped out from magazines and newspapers, to have recipe sheets to write down my own recipe creations, to plan my meals and to write my shopping list. Like any other organised space, I’m much more motivated and productive when I  know where everything is.

 

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You'll Need
  • 1 x 800g approx side of salmon, skin on and pin-boned
  • 160g rock salt
  • 50g raw sugar
  • 1 large raw beetroot, peeled and grated
  • 50ml unflavoured vodka
  • ½ bunch dill, leaves picked and finely chopped
  • 1 lime zested

 

Horseradish condiment 

 

  • 200ml sour cream
  • 2 tsp seeded mustard
  • 1 tsp horseradish, grated or from a jar
  • 2 tbs dill, chopped
  • fresh baby pea shoots or watercress to serve
Method

Line a tray or dish big enough to lie the salmon flat, with foil. Lay the salmon skin side down on the tray and cover evenly with the rock salt. Scatter the sugar over the top of the salt, followed by the beetroot. Lastly, pour over the vodka and top with the dill and lime zest. Cover the salmon tightly with cling film and place another tray on top and weigh it down with a tin or two and refrigerate for 48 hours.

 

Move the tray to the sink and scrape off the topping, taking care to remove all the salt. Pat the salmon dry with paper towel and gently cut thin slices diagonally from the flesh using a sawing motion.

 

Serve with the horseradish condiment and fresh baby pea shoots or toasted rye bread.

One Response to Beetroot Cured Gravadlax Recipe

  1. One of my fav ways to eat salmon!

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