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Beetroot Cured Gravadlax (Salmon)


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4

Ingredients

6 portion(s)

Beetroot Cured Gravadlax (Salmon)

First Cure

  • 2 large fresh beetroot, peeled and quartered
  • 2 orange, zest of
  • 1 lemon, zest of
  • 2 juniper berries, crushed
  • 6 tablespoons rock salt
  • 2 tablespoons Demerara sugar
  • 50 grams gin

Secure Cure

  • 1 bunch fresh dill, stalks removed
  • 1 bunch Fresh tarragon, leaves
  • 4 tablespoons fresh horseradish
  • 50 grams gin

To Serve

  • 1 loaf rye bread
  • 1 bunch Watercress
  • 1 lemon wedge
  • 6
    48h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    First Cure
  1. Add beetroot, orange zest, lemon zest and juniper berries to mixing bowl and chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  2. Add rock salt, sugar and gin to mixing bowl and puree 1 sec/speed 8.
  3. Place salmon skin-side down in baking tray and cover with curing mixture. Wrap tightly in cling film and refrigerate overnight (24 hours).
  4. Second Cure
  5. Carefully remove the cling film and rinse off the First Cure. Be very gentle with the salmon to ensure the fillet does not break. Use a spoon to gently push the beetroot and salt off the fish and rinse under cool water. By now the beetroot with have shared its amazing flavour and colour with the fish. Rinse the tray clean and set aside.
  6. Add dill, tarragon, horseradish and gin to the mixing bowl then chop 3 sec/speed 8.
  7. Put the salmon back into the clean tray skin-side down. Pack the herb and gin cure onto the salmon making sure to cover all of the flesh.
  8. Again, wrap the salmon tightly in cling film and refrigerate overnight (24 hours).
  9. To Serve
  10. The following day, your beetroot cured gravadlax will be perfectly cured and ready to cut. You do not need to rinse off the second cure - the fresh herbs add a fabulous flavour to the final dish. Simply unwrap from the cling film and gently place salmon skin-side down on paper towel to absorb any excess liquid.
  11. Slice the salmon on an angle - as finely as you can. You will get gorgeous thin slices of gravadlax of a vibrant colour and flavour.
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Accessories you need

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Tip

We love this gravalax served with our Rye Bread (recipe also on the recipecommunity.co.uk), watercress and a wedge of lemon.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This looks good! I will try this for Easter...

    Submitted by Auntie Sue on 12. April 2017 - 08:14.

    This looks good! I will try this for Easter weekend! Wink

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