The recipe Beet-cured Gravlax Recipe is ready in around 45 minutes and is definitely an excellent gluten free, dairy free, and pescatarian option for lovers of Scandinavian food. This recipe makes 45 servings with 143 calories, 8g of protein, and 2g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of coarsely ground pepper, beets, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
1
Check the salmon for any bones your fish dealer might have missed (rubbing your hand along the flesh is the best way to find them).
Ingredients you will need
Salmon
Fish
2
Remove any you find with tweezers. Line a dish big enough to hold the salmon with a double layer of aluminum foil (I usually use a roasting pan).Put one of the pieces of salmon, skin down, on top. Rub it with half the vodka.
Ingredients you will need
Salmon
Vodka
Dry Seasoning Rub
Equipment you will use
Aluminum Foil
Roasting Pan
3
Mix together the sugar, salt, pepper, dill and beet and spreadit over the salmon.
Ingredients you will need
Pepper
Salmon
Sugar
Beet
Dill
Salt
4
Pour the rest of the vodka over the fish and put the other piece of salmon (skin up) on top. Pull the foil up around the fish, then put some weights on top (such as cans, jars or a heavy cutting board). Refrigerate and let cure for two to four days, turning every so often. Liquid will seep out of the salmon in this time; just pour it off.
Ingredients you will need
Salmon
Vodka
Fish
Equipment you will use
Cutting Board
Aluminum Foil
5
Remove the foil and scrape the cure off both pieces of fish. To serve, slice as you would smoked salmon (leave the skin behind). Use as needed and keep, wrapped, in the refrigerator for a week. How to use Chrain, a Jewish relish, goes as well with corned beefas it does with gravlax. Horseradish cream is also ideal with either. Chrain Put 4 cooked beets, peeled and cut into chunks, in a food processor with 2 1/2 cups grated horseradish root, 1 tablespoon balsamic vinegar (preferably white), 2 tablespoons granulated sugar, and salt, to taste. Pulse-blend to a coarse mixture (not a pure).
Ingredients you will need
Horseradish Sauce
Balsamic Vinegar
Granulated Sugar
Horseradish Root
Gravlax
Relish
Beet
Fish
Salt
Equipment you will use
Food Processor
Aluminum Foil
6
Serves
7
Horseradish cream Beat 2/3 cup heavy whipping cream, then add 2 1/2 tablespoons grated horseradish root, 3/4 tablespoon white wine vinegar, 1 teaspoon English mustard, sugar, and salt to taste and a good squeeze of lemon. The vinegar and lemon will thicken the cream, so dont overbeat.
Ingredients you will need
Cream
Vinegar
Horseradish Sauce
Horseradish Root
Mustard
Lemon
Sugar
Salt
8
Serves
9
Check out these other salmon recipes on Food Republic: Grilled Salmon In Corn Husks Recipe Warm Salmon And Arugula Pasta Salad Smoked Salmon & Goat Cheese Recipe
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.