Beetroot Cured Salmon Gravlax

Beet cured salmon with a salt recipe. Cured salmon is a delicious low carb gluten-free appetizer and an ingredient for the delicious sandwiches. Gravlax usually served sliced thinly and accompanied by and mustard sauce.


SALMON GRAVLAX RECIPE

Ingredients (1 serving)

  • 150 g Skin-on salmon fillet 
  • 100 g Boiled beets
  • 3 tbsp Sea salt
  • 1,5 tsp Brown sugar
  • 1 tsp Mixed Peppers

INSTRUCTIONS

Grate the boiled beets on a large grater. Mix the grated beets with salt, sugar, and pepper.

Lay the salmon skin-side down in a ceramic or glass dish and cover completely with the mixture.

Cover with cling wrap and leave the salmon in the fridge for 48 hours.

Wash off the beet mixture, dry the fish with a paper towel. Slice thinly before serving.

Salmon Gravlax Recipe
    Beet cured salmon with a salt recipe

    Salmon Gravlax

    Servings: 1

Ingredients

  • 150 g Skin-on salmon fillet
  • 100 g Boiled beets
  • 3 tbsp Sea salt
  • 1,5 tsp Brown sugar
  • 1 tsp Mixed Peppers

Instructions

  1. Grate the boiled beets on a large grater. Mix the grated beets with salt, sugar, and pepper. Lay the salmon skin-side down in a ceramic or glass dish and cover completely with the mixture. Cover with cling wrap and leave the salmon in the fridge for 48 hours.
  2. Wash off the beet mixture, dry the fish with a paper towel. Slice thinly before serving.
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