salmon gravadlax

Super-quick salmon gravadlax

With horseradish sauce & beautiful beets

salmon gravadlax

30 mins plus curing time

Super easy

serves 4

nutrition per serving

457

Calories


14.9g

Fat


3.9g

Saturates


11.2g

Sugars


2.9g

Salt


25.6g

Protein


55.7g

Carbs


0g

Fibre


of an adult’s reference intake


Recipe From

Foodtube

Foodtube

Ingredients

1 heaped tablespoon dark soft brown sugar

25ml vodka

sea salt

zest from ½ an orange

2 lemons

a bunch of fresh dill

2 x 150g salmon fillets, pinboned, skin on

4 tablespoons soured cream

1½ teaspoons jarred grated horseradish

extra virgin olive oil

1 x 250g vacuum pack of beetroots

balsamic vinegar

To serve

1 punnet of cress

1 loaf of rye bread

Method

Elegant, fresh and a doddle to make, you can make this gravadlax recipe in the morning, ready in time for dinner.

  1. Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
  2. Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
  3. Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
  4. After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
  5. To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over. I sometimes like to serve it with a shot of vodka on the side too. Enjoy!

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