Salmon Beetroot Gravadlax
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 elegant and beautiful looking dish that could not be simpler to make.
- 300 g salmon fillet
- 1 cooked beetroot, skin removed (not in vinegar)
- 1 orange
- 200 g sugar
- 200 g salt
- 1 fennel bulb
- 1 lemon
- 1 tbsp wholegrain mustard
- 1 handful fresh parsley, chopped
- 1 tsp icing sugar
- 1 sourdough loaf
Prepare Salmon & Make Cure
Check the salmon for any bones then remove the skin and the brown fatty layer beneath the skin as this can be bitter.
Grate the beetroot on a fine grater and put in a large bowl.
Zest and juice the orange into the same bowl.
Cure The Salmon
Add the sugar and salt and mix thoroughly.
Submerge the salmon fillet in the red salty sludge and store in the fridge overnight.
Prepare The Fennel
Slice the fennel in half, cut out the hard stalk route and slice as thinly as possible.
Squeeze the lemon into the bowl with the fennel and let it marinade in the fridge for an hour.
Wash The Salmon
Take the salmon out of the fridge and wash off the marinade with cold running water.
Pat the salmon dry with kitchen roll.
Finish The Salmon
Spread the top of the salmon with a thin smearing of mustard and stick the chopped parsley to it.
Finish The Fennel & Serve
Take the fennel out of the fridge, drain in a colander and sprinkle with the icing sugar.
Serve thin slices of the gravadlax with the crisp fennel strips and a wedge of lemon.
Serves 4 as a starter or lunch
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