Beet Cured Salmon Gravlax Food

BEET-CURED LOX

Beet-Cured Lox image

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Provided by Dianna Daoheung

Categories Brunch Fish Breakfast Horseradish Seafood Salmon Beet Dill Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free New York

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 cup freshly grated horseradish
3¾ cups grated beet (about 3 medium beets)
1 cup kosher salt
¼ cup granulated sugar
1½ pounds skin-on salmon filet
1 bunch dill

Steps:

Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.
When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.

GRAVLAX (MARINATED SALMON)

Gravlax (marinated salmon) image

This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.

Provided by Andreacute Grisell

Categories Swedish

Time P3DT20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs norwegian salmon fillets (of optimum quality)
1/4 cup salt (preferably sea salt)
1/3 cup sugar
1/2 teaspoon white peppercorns, slightly crushed in a mortar
1 bunch fresh dill, the stems
3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon vinegar
salt, pepper
6 tablespoons mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

Steps:

For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
Rinse.
Mash the dill stems in a mortar with a little of the salt.
Mix with the rest of the salt, the sugar and pepper.
Save the dill leaves for the sauce.
Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
Keep refrigerated for 72 hours, turning the fillets every 12 hours.
Do not discard the liquid that forms.
Scrape off the spices and discard the liquid.
The salmon will keep refrigerated for about a week.
For the sauce, mix mustard, sugar and vinegar.
Add the oil a little at the time (as for mayonnaise), constantly stirring.
Just before serving, add lots of dill and salt and pepper to taste.
Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
Serve the sauce separately.
Also serve toasted bread and butter.

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