With this recipe we give the Swedish gravlax salmon the distinctive pungent taste of the horseradish and the beautiful color of beetroot.
- 1/2 cup (90g) granulated sugar
- 1/4 cup (60g) salt
- 1 Tablespoon cracked white pepper
- 28 oz (800g) fresh salmon fillet, skin on
- 1 large bunch fresh dill, roughly chopped
- 2 Tablespoons freshly grated horseradish
- 10,5 oz (300g) red beet, raw, peeled and grated
- Mix together sugar, salt and white pepper and spread this mixture over the salmon (on the sides also), skin-side down.
- Turn back the salmon again and distribute dill and freshly grated horseradish on top of the salt/sugar marinade.
- Peel and roughly grate the raw beetroots, using gloves to avoid coloring your hands in pink, and cover the salmon with a huge layer of grated beetroot.
- Place the salmon into a plastic bag, tie back and place it into a shallow dish with the skin side on top.
- Place it in the refrigerator and leave it to cure about two days, turning it over twice during this time, to ensure an even cure and color all the way through.
- Once the salmon is cured, remove it from the plastic bag, brush off the curing ingredients (and discard), then pat it dry with kitchen paper. If necessary, rinse the salmon into cold running water to get rid of the excess of salt.
- To serve, slice the gravlax into long, wafer-thin slices, leaving the skin behind, and arrange the slices on a serving plate.
NB: Note that you can also make this recipe without horseradish if you have difficulties to find some or if you don’t like it so much.