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.

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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

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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.

★★★★★
Beet cured salmon with a salt recipe
Salmon Gravlax
Category: Appetizers&Snacks
Cuisine: World
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
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.
Chef Black Pepper
salmon gravlax, gravadlax, gravlax