0
Beetroot and Balsamumm Salmon Gravlax
Back to recipes
Beetroot and Balsamumm Salmon Gravlax
Easily shared, salmon gravlax is a festive and very simple dish for the holiday season. Plan to prepare it in advance to let it macerate 36 to 48 hours. It is accompanied by a delicious dill, fresh lemon and cumin seasoned sour cream! You can also cut into cubes to make a tartar by mixing it with avocados, mango cubes and drizzled with Balsamumm, great recipe idea for the holiday season!
Beetroot and Balsamumm Salmon Gravlax
| Prep time: 15 minutes |
|---|
| Cooking time: No cooking required. 36 to 48 hours of maceration. |
| Servings or yield: Appetizer for 10 to 12 |
| Difficulty level: Easy |
| 1 kg (2.2 lb.) fresh salmon |
|---|
| 45 ml (3 tablespoons) vodka |
| 45 ml (3 tablespoons) olive oil |
| 2 tbsp. orange zest |
| 100 ml (3/8 cup) Balsamumm Bianco |
| 100 ml (3/8 cup) coarse salt |
| 1 bunch of dill, cleaned and chopped |
| 1 grated beetroot |
| Sour cream dill sour cream |
| 500 ml (2 cups) sour cream |
| The juice of 1 lemon ½ |
| 100 ml (3/8 cup) fresh dill, without stems, coarsely chopped |
| A pinch of cumin, optional |
| Salt and black pepper to taste |
| For serving |
| Balsamumm Bianco or original |
| Fresh dill |
| Crackers or freshly baked bread |
Preparation
Cut salmon fillet into two equal parts. Sprinkle with vodka, then coat with olive oil and set aside. Mix Balsamumm and the coarse salt. Spread over the salmon pieces.
In a bowl, mix beetroot and dill. Place one of the salmon fillets in a deep flatted dish and spread beet and dill mixture over the flesh. Cover with the second fillet (flesh side on the mixture if using salmon with skin) as in sandwich. Cover with plastic film.
Place another dish and a weight on top (such as cans) and let macerate for 36 to 48 hours in the refrigerator, turning every 12 hours.
Remove fillets, rinse well and remove liquid with paper towels.
For sour cream, mix all ingredients and mix well. Keep in a cool place until ready to serve. S
erve gravlax thinly sliced with sour cream, fresh dill and crackers or fresh grilled bread. You can also cut into cubes to make a tartar by mixing it with cubed avocados and mango, drizzled with Balsamumm, another great recipe idea for the holiday season!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Cut salmon fillet into two equal parts. Sprinkle with vodka, then coat with olive oil and set aside.
2 - Mix Balsamumm and the coarse salt. Spread over the salmon pieces.
3 - In a bowl, mix beetroot and dill.
4 - Place one of the salmon fillets in a deep flatted dish and spread beet and dill mixture over the flesh.
5 - Cover with the second fillet (flesh side on the mixture if using salmon with skin) as in sandwich. Cover with plastic film.
6 - Place another dish and a weight on top (such as cans) and let macerate for 36 to 48 hours in the refrigerator, turning every 12 hours.
7 - Remove fillets, rinse well and remove liquid with paper towels.
8 - For sour cream, add all ingredients to a bowl and mix well. Keep in a cool place until ready to serve.
9 - Serve gravlax thinly sliced with sour cream, fresh dill and crackers or fresh grilled bread. You can also cut into cubes to make a tartar by mixing it with cubed avocados and mango, drizzled with Balsamumm, another great recipe idea for the holiday season!
.jpg)
