Homemade Beetroot Gravlax
Author: Chantelle
Prep time:
Cook time:
Total time:
- 1 whole salmon filet, de boned with the skin on
- 3-6 Tbs coarse sea salt or himalayan salt (the amount varies depending on the size of your salmon)
- 2-4 Tbs raw cane sugar
- handful of fresh dill, chopped
- 1 lemon, zest and juice
- 1-2 medium sized beetroots, grated
- In a large vessel such as a roasting pan, lay your salmon skin side down.
- Sprinkle enough coarse salt to cover the entire salmon, it doesn't have to be exact, just ensure the filet is fully coated in salt.
- Do the same with the sugar.
- Sprinkle the dill, lemon zest, and beetroots in an even layer and press down, douse with lemon juice.
- Wrap the salmon in cling film and weigh it down with whatever you have on hand, bricks wrapped in foil, containers filled with water...
- Sit the salmon in the fridge for 2-3 days, again depending on size. Mine took 2 days and it was medium sized about 1.5 lbs
- When its ready slice thinly to serve, the salmon will keep in the fridge for at least 2 weeks.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/homemade-beetroot-gravlax/
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