Beet-cured Gravlax

Beet-cured Gravlax

As well as being an ideal starter to share, salmon gravlax is very easy to make. Plan to prepare it 36 to 48 hours in advance to allow it to marinate. Serve with a delicious fresh herb sauce.

Ingredients

Gravlax
  • 1 kg (2.2 lb.) fresh salmon with skin
  • 45 mL (3 tbsp.) vodka
  • 45 mL (3 tbsp.) olive oil
  • 100 mL (3/8 cup) brown sugar
  • 100 mL (3/8 cup) coarse salt
  • 1 bunch dill, chopped
  • 1 beet, grated

 

herb sauce
  • 500 mL (2 cups) sour cream
  • 30 mL (2 tbsp.) whole grain mustard
  • 100 mL (3/8 cup) fresh herbs, minced (parsley, chives, dill)
  • Salt and black pepper to taste

Preparation

Gravlax
  1. Cut the salmon filet into two equal parts. Sprinkle the flesh sides with vodka, then spread olive oil over them. Set aside.
  2. Mix the brown sugar and course salt together, and spread it over the salmon.
  3. Mix the beet and dill in a bowl.
  4. Place the salmon filets in a deep dish and spread the beet/dill mixture over the salmon flesh. Cover with the second filet (with the flesh side on top of the mixture and skin side on top, like a sandwich).
  5. Cover with plastic cling wrap, place a dish or a cutting board that can sit directly on the filets and then weigh it down with something heavy (such as large cans) Let it cure in the refrigerator for 36 to 48 hours, turning the filet sandwich every 12 hours and pouring out the liquid that leaks out.
  6. Remove the filets, rinse them well and sponge dry with paper towel.
  7. Serve sliced very thinly with the herb sauce.

 

herb sauce
  1. Mix all the ingredients together and keep in the refrigerator until ready to serve.
Preparation
15 minutes
Cooking
48 hours of curing
Servings
10 portions
Category
Breakfasts and brunch
Appetizers
Main dishes
Recipe by
Nicole Anne Gagnon