Home-cured beetroot gravadlax
This recipe may sound like a lot of work, but curing your own salmon is much easier than you think. You do need to plan ahead, as the flavours need about two days to sink into the salmon properly, but it's worth the wait. You'll only spend about 20 minutes doing the actual curing, and you'll end up with a delicate pink gravadlax which tastes impressive. Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight I've suggested here.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Gin | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large fresh beetroots, peeled and quartered
- zest of 1 orange
- zest of 2 lemons
- 2 juniper berries, bashed
- 6 tablespoons rock salt
- 2 tablespoons demerara sugar
- 50 ml gin
- 800 g side of salmon, from
- , ask your fishmonger
- 1 small bunch fresh dill, finely chopped
- 1 small bunch fresh tarragon, leaves picked and finely chopped
- 4 tablespoons freshly grated horseradish
- 50 ml gin
- 1 loaf brown bread
- a few handfuls watercress, washed and spun dry
- 1 lemon, cut into wedges