Let me tell you a story. Last Christmas, I wanted to impress my family with something truly special. You know, something beyond the usual roast and potatoes. I stumbled upon gravlax – that cured salmon delicacy from the Nordic region. But, I thought, why not give it a twist? That's how this beetroot and horseradish gravlax was born. Its bright, earthy flavors, combined with that subtle horseradish kick, made it an instant hit. Even my notoriously picky Uncle Sven loved it!
Gravlax, at its core, is all about curing fish with salt, sugar, and spices. What makes this recipe stand out is the addition of beetroot and horseradish. The beetroot not only imparts a beautiful color but also a subtle sweetness that balances the saltiness of the cure. The horseradish? Well, that's just a zesty Nordic hug for your taste buds. Its a little bit 'zingy' for some, but you gotta live a little, right?
So, are you ready to ditch the ordinary and dive into a culinary adventure? This recipe isn’t just about food; its about creating memories, sharing flavors, and maybe even impressing a few picky uncles along the way. Trust me; once you try this Nordic Beetroot & Horseradish Gravlax, you'll never look at salmon the same way again. And hey, if I can do it, so can you! Seriously, i'm not a professional, so believe me.
Required Equipments
- Sharp Knife
- Cutting Board
- Large Dish
- Small Bowls
- Cling Film
- Weights (cans or similar)
Nordic Beetroot and Horseradish Gravlax Delight: Frequently Asked Questions
Nordic Beetroot and Horseradish Gravlax Delight
Elevate your culinary game with this Nordic Beetroot & Horseradish Gravlax recipe. A delightfully colorful and flavorful twist on traditional gravlax, perfect for impressing guests or treating yourself.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Beetroot: Start by peeling and grating the beetroots. I usually wear gloves for this, unless you want pink hands for a day, haha. Place the grated beetroot in a bowl.
- Mix the Curing Ingredients: In a separate bowl, combine the salt, sugar, crushed white peppercorns, and grated horseradish. Ensure everything is evenly distributed; this is important for consistent curing. I like to give it a good mix – really get in there, you know?
- Layer the Curing Mixture: On a large dish, spread half of the beetroot. Then, sprinkle half of the salt-sugar mixture over the beetroot. It should look like a colorful base for your salmon masterpiece. Sometimes, I accidentally spill a little; don't worry if you do too!
- Place the Salmon: Lay the salmon fillet, skin-side down, on top of the beetroot and salt-sugar mixture. Make sure it's centered and covers most of the base.
- Cover with Remaining Ingredients: Cover the salmon with the remaining salt-sugar mixture and then the rest of the grated beetroot. Press down gently to ensure everything is snug. It’s like tucking it into bed, almost. This is the part I love to see.
- Wrap Tightly: Wrap the dish tightly with cling film. This helps create a good pressure seal, which is essential for the curing process.
- Apply Pressure: Place a flat board or plate on top of the wrapped salmon and weigh it down with cans or weights. This helps the curing ingredients penetrate the salmon evenly. I use a stack of cookbooks – they're heavy and readily available, and it's just kinda fun.
- Refrigerate: Put the dish in the refrigerator and let it cure for 48-72 hours. Turn the salmon over every 24 hours to ensure even curing. I usually set a reminder on my phone, because I'm easily distracted!
- Rinse and Slice: After curing, remove the salmon from the dish and rinse it under cold water to remove the beetroot and salt-sugar mixture. Pat it dry with paper towels.
- Slice Thinly: Using a sharp knife, slice the gravlax thinly at an angle. Discard the skin. This is where a really sharp knife makes a difference, trust me.
- Serve: Serve the beetroot and horseradish gravlax with some dark rye bread, a dollop of crème fraîche, and a sprinkle of fresh dill. Or maybe just grab a fork and eat it straight up. I wouldn’t judge.
📝 Notes
- For an extra layer of flavor, try adding a splash of aquavit or gin to the curing mixture.
- If you don't have fresh horseradish, prepared horseradish will work in a pinch, but the flavor won't be quite as vibrant.
🍎 Nutrition
Calories: 300 kcal
Protein: 25g
Fat: 20g
Carbohydrates: 10g
Fiber: 2g
Calcium: 30mg
