Beetroot Cured Salmon Gravadlax Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS-CURED SALMON GRAVADLAX

Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities

Provided by Gordon Ramsay

Categories     Starter

Time 10h

Yield Serves 8-10 as a starter, more as part of a buffet

Number Of Ingredients 14



Citrus-cured salmon gravadlax image

Steps:

  • Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
  • Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
  • To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
  • Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
  • Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
  • If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
  • To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
  • Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.

Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium

1 filleted side of very fresh salmon - weighing about 900g
very large bunch dill (about 80g)
100g mixed baby salad leaves and extra virgin olive oil, to serve
250g Maldon sea salt
375g demerara sugar
4 star anise
1 tsp coriander seeds
zest 3 oranges
zest 1 lime
zest 1 lemon
100ml double cream
100ml crème fraîche
50g freshly grated horseradish or 85g creamed horseradish
juice ½ lemon

GRAVLAX (MARINATED SALMON)

This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.

Provided by Andreacute Grisell

Categories     Swedish

Time P3DT20m

Yield 8 serving(s)

Number Of Ingredients 12



Gravlax (marinated salmon) image

Steps:

  • For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
  • Rinse.
  • Mash the dill stems in a mortar with a little of the salt.
  • Mix with the rest of the salt, the sugar and pepper.
  • Save the dill leaves for the sauce.
  • Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
  • Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
  • Keep refrigerated for 72 hours, turning the fillets every 12 hours.
  • Do not discard the liquid that forms.
  • Scrape off the spices and discard the liquid.
  • The salmon will keep refrigerated for about a week.
  • For the sauce, mix mustard, sugar and vinegar.
  • Add the oil a little at the time (as for mayonnaise), constantly stirring.
  • Just before serving, add lots of dill and salt and pepper to taste.
  • Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
  • Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
  • Serve the sauce separately.
  • Also serve toasted bread and butter.

2 lbs norwegian salmon fillets (of optimum quality)
1/4 cup salt (preferably sea salt)
1/3 cup sugar
1/2 teaspoon white peppercorns, slightly crushed in a mortar
1 bunch fresh dill, the stems
3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon vinegar
salt, pepper
6 tablespoons mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

DAZZLING BEETROOT-CURED SALMON

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Yield Serves 8, with leftovers

Number Of Ingredients 14



Dazzling beetroot-cured salmon image

Steps:

  • Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
  • Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
  • To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Nutrition Facts : Calories 306 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.27 milligram of sodium

2 skin-on salmon fillets (about 1.3kg/3lb in total)
200g caster sugar
85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
140g sea salt flakes
1 bunch dill , chopped
1 frisée , or oak leaf lettuce, leaves separated
4 medium beetroot , cooked, peeled and diced
2 shallots , finely chopped
drizzle olive oil
200ml tub crème fraîche
juice 1 lemon
2 tbsp freshly grated horseradish or grated horseradish from the jar
handful dill fronds, roughly chopped

More about "beetroot cured salmon gravadlax recipes"

BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES
For the first cure, blitz the beetroots, orange and lemon zest, and bashed juniper berries in a food processor until you get a fairly smooth paste. …
From jamieoliver.com
Servings 6
Total Time 30 mins
Category Mains
Calories 452 per serving
  • This recipe may sound like a lot of work, but curing your own salmon is much easier than you think.
  • You do need to plan ahead, as the flavours need about two days to sink into the salmon properly, but it’s worth the wait.
  • You’ll only spend about 20 minutes doing the actual curing, and you’ll end up with a delicate pink gravadlax which tastes impressive.
  • Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight I’ve suggested here.
beetroot-gravadlax-fish-recipes-jamie-oliver image


BEETROOT CURED SALMON (BEETROOT GRAVADLAX) RECIPE - THE …
Instructions. Grind the peppercorns, juniper berries and caraway seeds. Mix all the ingredients for the marinade - take the ground pepper, …
From thediscoveriesof.com
Estimated Reading Time 4 mins
  • Mix all the ingredients for the marinade - take the ground pepper, berries and seeds and mix with the sugar, salt, dill, zest, beetroot and rum.
  • Place the salmon flat in a large, non-corrosive container, empty the cure onto the salmon, rubbing thoroughly for a couple of minutes and ensuring the salmon is surrounded by the cure.
beetroot-cured-salmon-beetroot-gravadlax-recipe-the image


BEETROOT SALMON GRAVLAX RECIPE - GREAT BRITISH CHEFS
1. To prepare the salmon, check the fish to ensure there are no pin bones or stray scales. Place skin-side down into a narrow dish or, …
From greatbritishchefs.com
Servings 8
Estimated Reading Time 2 mins
Category Starter
beetroot-salmon-gravlax-recipe-great-british-chefs image


BEETROOT CURED SALMON GRAVADLAX RECIPE – THE ART OF …
Put the sugar and Maldon salt into a food processor. Add the beetroot, tea leaves and dill with the orange zest and juice, and blend to a …
From theartoffoodanddrink.com
Estimated Reading Time 2 mins
beetroot-cured-salmon-gravadlax-recipe-the-art-of image


HOW TO MAKE BEETROOT CURED SALMON GRAVADLAX - DAYS OF …
Place in a colander or a sieve and sprinkle over the salt. Allow to drain for 5-10 minutes, then gently squeeze out any excess moisture. Place the vegetables into a shallow dish. Whisk together the vinegar, sugar, and pepper and pour …
From daysofjay.com
how-to-make-beetroot-cured-salmon-gravadlax-days-of image


GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
Method. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined. Rub a little mixture on to the …
From jamieoliver.com
gravadlax-salmon-recipes-jamie-oliver image


DILL AND BEET-CURED GRAVLAX - HONEST COOKING
In a large bowl, combine the grated beets, salt, sugar, dill, horseradish, and several grinds black pepper. Place salmon on a sheet pan. Line with plastic wrap. Place salmon on top of plastic wrap. Cover the flesh with …
From honestcooking.com
dill-and-beet-cured-gravlax-honest-cooking image


BEET-CURED SALMON GRAVLAX WITH HORSERADISH - DEL'S …
Instructions. Mix together sugar, salt and white pepper and spread this mixture over the salmon (on the sides also), skin-side down. Turn back the salmon again and distribute dill and freshly grated horseradish on top of the …
From delscookingtwist.com
beet-cured-salmon-gravlax-with-horseradish-dels image


BEETROOT-CURED SALMON GRAVLAX - NOURISHBOOKS
Mix the salt, sugar, lemon zest and pepper together in a small bowl. Put the fish, skin-side down, on a plastic tray and pat the salt mixture on top in an even layer. Spread the grated beetroot over the salt mixture, then cover with …
From nourishbooks.com
beetroot-cured-salmon-gravlax-nourishbooks image


GRAVADLAX WITH BEETROOT - RIVER COTTAGE
Place a good handful of the cure on the bottom of a food-standard tray. Lay the first salmon fillet on top, skin side down, then cover with more cure. Top with the second fillet, skin side down, and cover again with cure. Put a board on top, …
From rivercottage.net
gravadlax-with-beetroot-river-cottage image


HOMEMADE GRAVLAX RECIPE (CURED SALMON) - THE …
Drizzle the aquavit or vodka evenly over the flesh of each fillet. In a small bowl, combine the salt, sugar, and pepper. Divide the mixture into 3 even piles within the bowl. Divide one of the thirds of curing mix in half …
From thespruceeats.com
homemade-gravlax-recipe-cured-salmon-the image


HOW TO MAKE THE PERFECT GRAVADLAX | FISH | THE GUARDIAN
Put a small board or lid on the dish, weight it down with something heavy, and chill for 48 hours, turning the fillet over every 12 hours or so. To make the mustard sauce, whisk together the ...
From theguardian.com
how-to-make-the-perfect-gravadlax-fish-the-guardian image


BEET-CURED GRAVLAX RECIPE - FOOD REPUBLIC
Rub it with half the vodka. Mix together the sugar, salt, pepper, dill and beet and spread it over the salmon. Pour the rest of the vodka over the fish and put the other piece of salmon (skin up) on top. Pull the foil up around the …
From foodrepublic.com
beet-cured-gravlax-recipe-food-republic image


WHISKY-CURED SALMON GRAVADLAX RECIPE - GREAT BRITISH …
30g of dill. 75g of whisky, Laphroaig. 500g of salmon, fresh, preferably Scottish. 2. Cover the tray with cling film and leave to cure for 60 hours, turning the salmon after 24 hours. Once cured, wash under cold running water. 3. For …
From greatbritishchefs.com
whisky-cured-salmon-gravadlax-recipe-great-british image


BEETROOT CURED SALMON (GIN OR VODKA) | RECIPETIN EATS
Instructions. Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides …
From recipetineats.com
beetroot-cured-salmon-gin-or-vodka-recipetin-eats image


BEETROOT GRAVADLAX. SALMON CURED IN BEETROOT HORSERADISH, VODKA …
AA Restaurant Guide CGC Graduate Awards Good Food Guide Michelin Guide National Chef of the Year The Roux Scholarship The World’s Best 50 Restaurants Michelin Guide UK. view all . professional chef tv shows. Great British Menu 2017 Great British Menu 2018 Great British Menu 2019 Great British Menu 2020 Great British Menu 2021 Masterchef: The …
From thestaffcanteen.com


[HOMEMADE] BEETROOT-CURED GRAVADLAX : FOOD
21.8m members in the food community. The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu . Found the internet! 46 [homemade] beetroot-cured gravadlax. Image. Close. 46. Posted by 4 years ago [homemade] beetroot …
From reddit.com


BEET CURED SALMON GRAVLAX WITH MUSTARD DILL SAUCE
Combine the salt mix from the food processor with the grated beetroot and the beetroot juice. Take a large deep dish and spread ⅓ of the mixture on the bottom of the dish. Place the salmon on the top with the skin side down. Spread the remaining mixture on top of the salmon, covering it on all sides.
From between2kitchens.com


SIMPLE BEETROOT CURED GRAVADLAX - PETER'S YARD
Method: In a small bowl, mix together the salt, sugar and peppercorns. Lay the salmon on a baking sheet covered in clingfilm, skin-side down, and rub the mixture all over the fish. Roughly grate the beetroot and scatter over the salmon along with the dill and lemon zest. Wrap tightly with plenty of cling film and refrigerate weighing down with ...
From petersyard.com


BEETROOT GRAVADLAX RECIPE / RIVERFORD
Step 2. Place the salmon on the clingfilm, skin-side-down, and spread over the beetroot mixture so the fish is completely covered, and press it down well. Wrap the clingfilm over the salmon to seal. Put a plate or another dish on top and weigh it down - use tins of whatever you've got in your cupboard if you've no weights to hand.
From riverford.co.uk


SALMON GRAVLAX WITH BEETS - PETER'S FOOD ADVENTURES
Use less beets on the tail side and more beets on the thicker portions. Cover the beet covered salmon with cling wrap. Place a heavy object on top of the salmon, to weigh it down. (ie. a baking tray with cans on it, or anything with weight). Refrigerate the salmon for 2-3 days until the salmon cures and is firm.
From petersfoodadventures.com


BEETROOT GRAVLAX RECIPE : SBS FOOD
3 (about 300 g) small beetroot, peeled, grated; 75 g (⅓ cup firmly packed) demerara sugar; 250 g coarse salt; 80 ml (⅓ cup) vodka; 2 lemons, zested, plus extra wedges, to serve; 3 juniper ...
From sbs.com.au


BEETROOT-CURED SALMON GRAVADLAX - CAPE HERB
Place a board on top of the salmon and weigh it down with something heavy like a few food tins. Place in the fridge to cure for 3 days. Turn the sandwiched fillet over every day. Once cured, brush off the curing mix, rinse briefly in cold water and pat dry. Slice and place on a platter garnished with pretty edible elements like flowers, dill fronds, caper berries and radish.
From capeherb.co.za


GRAVADLAX WITH BEETROOT AND GINGER | ONE MAN'S MEAT
First, if needed, pin-bone the salmon. You do this by running your hand from the tail end towards the thick end. You will feel any bones. Remove these with a tweezers. Mix together the salt and sugar. Then grate in the ginger, using a fine grater. Peel and grate the beetroot.
From conorbofin.com


RECIPE: SIMON HOPKINSON'S GRAVADLAX, A DELIGHTFUL SWEDISH CURED …
Turn off the heat, slide in the gravadlax, cover once more and leave for 10 minutes. Then, as above, drain and loosely wrap in foil with butter. For both methods, leave the skin beneath attached as you carve the fillet into thick slices, then lift off each serving, before discarding the skin.
From countrylife.co.uk


GORDON RAMSAY'S BEETROOT CURED SALMON RECIPE - THEFOODXP
Steps To Make Gordon Ramsay’s Beetroot Cured Salmon. 1. Merge The Elements. Take a bowl to merge the elements. First, added grind coriander seeds, sugar, salt, orange zest, shredded beetroot, and black pepper. Combine the mixture evenly. 2. Next Step. Moving forward, layer the mixture over the top of the salmon.
From thefoodxp.com


BEETROOT CURED SALMON GRAVADLAX | THE BRITISH LARDER
For the Beetroot Cured Salmon Gravadlax . 80g table salt 80g caster sugar 2 tablespoons chopped fresh dill finely grated zest of 1 orange 700g piece wild or organic salmon fillet, skin on, scales and pin bones removed 200g (prepared weight) raw beetroot, peeled and coarsely grated For the Mini Spelt, Walnut and Honey Loaves . 125g strong white bread flour, …
From britishlarder.co.uk


BEETROOT-CURED SALMON GRAVLAX WITH SEED BARK | FOOD TO LOVE
Beetroot-cured salmon gravlax with seed bark. 1. To make the cure, place all the ingredients in a bowl and mix well. 2. Lay the side of salmon, skin-side down, on a large baking tray lined with plastic wrap and pour the beetroot cure on top. Make sure the cure covers all the salmon flesh. Wrap the salmon tightly in the plastic wrap and ...
From foodtolove.co.nz


BEET CURED SALMON | RECIPE | CUISINE FIEND
Rinse the salmon and pat it dry very well with paper towels. 2. Peel the beetroot and horseradish (gloves needed!). Grate both finely in the food processor. WARNING: the horseradish fumes are really deadly, don’t try grating by hand unless with a gas mask on! 3. Place all the ingredients in a bowl and mix well. Line a dish just large enough ...
From cuisinefiend.com


BEETROOT AND SALMON GRAVLAX - FIGS & PIGS
In a blender blitz together the beetroot, orange zest, lemon zest and juniper berry. Transfer to a bowl and add the salt, sugar and gin mix well. On a baking tray lay down the salmon and completely coat in the beetroot cure leaving no gaps. Cover with baking paper and tightly seal with cling film. Place in the fridge for 24 hours.
From figsandpigs.com


BEETROOT SALMON GRAVADLAX | DRIZZLE AND DIP | SALMON RECIPES, …
May 29, 2016 - A delicious beetroot and dil cured salmon gravadlax recipe | DrizzleandDip.com
From pinterest.ca


CAPE HERB CANADA :: BEETROOT-CURED SALMON GRAVADLAX
Mix together the salt, sugar, zest, dill and beetroot. Scatter two tablespoons of the cure mix on a large piece of cling film. Lay the one half of the salmon skin side down on this cure. Cover it with most of the remaining cure and place the remaining fillet on top so it’s skin side up. Scatter the last bit of cure on and cover with cling film.
From capeherb.ca


LOW CARB BEETROOT & GIN SALMON GRAVADLAX - QUEEN KETO
Ingredients. 500g side of salmon (filleted/de-boned) 90g coarse Himalayan pink salt (U.S. option HERE) 45g (3 TBSP) allulose (UK option HERE) or erythritol (U.S. option HERE) 1 TBSP gin. 130g raw beetroot (100g net once topped, tailed and peeled) 40g fresh blackberries. 10 whole juniper berries.
From queenketo.com


BEETROOT-INFUSED CURED GRAVADLAX WITH CROUTONS - FOOD & HOME …
Ingredients. Gravadlax; 200g (1 cup) sugar; 250ml (1 cup) sea salt; 30ml (2 tbsp) freshly ground black pepper; 100g fresh dill, finely chopped; 1kg fresh Norwegian salmon, deboned and skin on, cut in half
From foodandhome.co.za


SALMON BEETROOT GRAVADLAX RECIPE - SORTED - YOUTUBE
This typical Swedish salmon dish has been flavoured with the fantastic combination of orange and beetroot.Go on and really impress your friends with this ele...
From youtube.com


QB FOOD SINGAPORE | RECIPE | BEETROOT-CURED SALMON GRAVADLAX
This gravadlax is deeply satisfying with its firm salty flesh infused with the comforting slightly aniseed-like notes of dill and aromatic citrus. Salmon is always a thing of beauty, but it’s the addition of beetroot to the Cape Herb & Spice pink salt cure that takes this to new heights of girlie pink prettiness.
From qbfood.com.sg


BEETROOT SALMON GRAVADLAX | DRIZZLE AND DIP | SALMON RECIPES, …
Jan 5, 2016 - A delicious beetroot and dil cured salmon gravadlax recipe | DrizzleandDip.com
From pinterest.ca


BEETROOT CURED SALMON GRAVADLAX INSPIRED BY …
500g filleted side of salmon, skin on . 125g caster sugar. 125g salt . 100g raw beetroot. 1/2 bunch dill. juice of 1 lemon . Method. Score the skin of the salmon and then lay the fish skin side down in a ceramic dish. Peel the beetroot and then roughly chop into quarters. (I use disposable gloves to do this - but these are definitely optional ...
From desertislanddishes.co


BEETROOT & TEQUILA GRAVADLAX OF KING SALMON SERVED ON PITA …
Salmon Gravadlax (cures two sides of salmon) 125gm coarse sea salt 250gm castor sugar 1 beetroot grated 250ml tequila 30gm cracked pepper 1. Mix all ingredients together. 2. Place salmon in sealable container, pour mix over, cover then refrigerate for 4-5 days. 3. Gently wash mix off once cured, then pat dry. Dill Mayonnaise (makes 150ml average)
From gourmetseafood.co.nz


BEETROOT SALMON GRAVLAX - FIGS & PIGS
In a blender blitz together the beetroot, orange zest, lemon zest and juniper berry. Transfer to a bowl and add the salt, sugar and gin mix well. On a baking tray lay down the salmon and completely coat in the beetroot cure leaving no gaps. Cover with baking paper and tightly seal with cling film. Place in the fridge for 24 hours.
From figsandpigs.com


BEETROOT SALMON GRAVADLAX | DRIZZLE AND DIP
Add a small handful of the grated beetroot and then place one of the salmon fillets skin side down on top. Spread most of the remaining cure over the surface of the salmon fillet. Top with most of the remaining beetroot. Sprinkle the remaining salt cure over the beetroot and then place the second salmon fillet, skin side up on top. The two ...
From drizzleanddip.com


BEETROOT-CURED SALMON GRAVADLAX - BARTLETT MITCHELL
Put the sugar and salt into a food processor. Add the beetroot, tea leaves and dill with the orange zest and juice, and blend to a fine pulp. Lay the salmon skin-side down in a shallow ceramic dish and cover completely with the cure mixture. Cover the dish with cling film and leave the salmon to cure for 4 days in the fridge, turning the fish ...
From bmcaterers.co.uk


JAMIE'S PERFECT PARTY FOOD : SALMON GRAVADLAX - YOUTUBE
Jamie's got a brilliant party food recipe - dry cured salmon or Gravadlax with beetroot relish & horseradish sauce. Looks posh but it's dead easy to make and...
From youtube.com


BEETROOT AND BLUEBERRY CURED SALMON (GRAVLAX) FOR BREAKFAST BUFFET
Beetroot cure for 500g salmon: 200g beetroot (about 4 golf ball-sized beets)- raw are best and produce more vibrant colour, but already steamed will work too; 150g white sugar (about 2/3 cup) 200g table salt (about 2/3 cup) Handful of dill (if you bunch it loosely together, it should be the size of a fist) Zest of one orange or two lemons
From instructables.com


Related Search