Beetroot Gravadlax Recipe

Beetroot Gravadlax Recipe
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Beetroot Gravadlax is an alternative to smoked salmon, with beetroot giving it a wonderful color. Learn how to make/prepare Beetroot Gravadlax by following this easy recipe.
Beetroot Gravadlax Recipe
Preparation Time 90 Minutes
Cooking Time 1460 Minutes
Difficulty Difficult
Recipe Type Non Veg.
  • 150 g Sugar
  • 300 g Table Salt
  • ½ side Skinned Salmon
  • 500 g Raw Beetroot (whole)
  • Olive Oil (for baking)
  • 100 ml Crème Fraîche
  • Small bunch of Chives (snipped)
  • 1 tbsp Fresh Horseradish (grated)
How to make Beetroot Gravadlax:
  • Mix table salt and sugar and marinate the salmon with the mixture.
  • Refrigerate the salmon for 12 hours, to cure the fish.
  • Preheat the oven to 180 °C.
  • Place the beetroot in a roasting tray and drizzle some olive oil on it.
  • Put it in the oven and bake for 45 to 60 minutes, depending on the size, until it turns tender.
  • Let the beetroot cool down and peel off its skin.
  • Cut the beetroot and place it in the food processor. Blend it to form a puree.
  • Remove the salmon from the salt-sugar mixture and rinse under running water.
  • Now, cover the salmon with beetroot puree and return it back to the refrigerator for 12 hours again.
  • Remove the beetroot puree from the salmon and reserve it aside.
  • Slice the salmon into thin pieces and lay them on a serving plate.
  • In a mixing bowl, mix crème fraîche, chives and horseradish.
  • Serve the salmon with beetroot puree and horseradish cream.