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–+ servings

Beetroot Gravlax Recipe

A delicious and colorful twist on traditional gravlax, using beetroot for an earthy flavor and vibrant color.
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Preparation Time: 20 minutes
Total Time: 1 day
Course: Appetizer
Cuisine: Scandinavian
Servings: 6 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 500 g salmon fillet skinless
  • 1 medium beetroot peeled and grated
  • 2 tablespoon sea salt
  • 2 tablespoon sugar
  • 1 teaspoon black pepper crushed
  • 1 bunch dill chopped

Instructions 

  1. 1. In a mixing bowl, combine grated beetroot, sea salt, sugar, black pepper, and chopped dill.
  2. 2. Place the salmon fillet in a baking dish and cover it with the beetroot mixture, pressing it down to ensure the salmon is well coated.
  3. 3. Wrap the baking dish tightly with plastic wrap and place a weight on top to press the salmon down. Refrigerate for 24-48 hours.
  4. 4. After curing, remove the salmon from the beetroot mixture and rinse it under cold water. Pat dry with paper towels.
  5. 5. Slice the gravlax thinly and serve with bread, crackers, or as part of a salad.

Nutritional Value

Calories: 200kcal | Carbohydrates: 5g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 400mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Beetroot, Gravlax, Salmon
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