Beetroot and Balsamumm Bianco Salmon Gravlax

Preparation: 15 min. / No cooking required. 36 to 48 hours of maceration / Servings: entrée pour 10 à 12


Easily shared, salmon gravlax is a festive and very simple dish for the holiday season. Plan to prepare it in advance to let it macerate 36 to 48 hours. It is accompanied by a delicious dill, fresh lemon and cumin seasoned sour cream! You can also cut into cubes to make a tartar by mixing it with avocados, mango cubes and drizzled with Balsamumm, great recipe idea for the holiday season!

Gravlax de saumon à la betterave et au Balsamumm Accueil Recettes

Ingredients

1 kg (2.2 lb.) fresh salmon

45 ml (3 tablespoons) vodka

45 ml (3 tablespoons) olive oil

2 tbsp. orange zest

100 ml (3/8 cup) Balsamumm Bianco

100 ml (3/8 cup) coarse salt

1 bunch of dill, cleaned and chopped

1 grated beetroot


Sour cream dill sour cream

500 ml (2 cups) sour cream

The juice of 1 lemon ½

100 ml (3/8 cup) fresh dill, without stems, coarsely chopped

A pinch of cumin, optional

Salt and black pepper to taste


For serving

Balsamumm Bianco or original

Fresh dill

Crackers or freshly baked bread


Preparation


Cut salmon fillet into two equal parts.

Sprinkle with vodka, then coat with olive oil and set aside. Mix Balsamumm and the coarse salt. Spread over the salmon pieces.

In a bowl, mix beetroot and dill. Place one of the salmon fillets in a deep flatted dish and spread beet and dill mixture over the flesh. Cover with the second fillet (flesh side on the mixture if using salmon with skin) as in sandwich. Cover with plastic film.

Place another dish and a weight on top (such as cans) and let macerate for 36 to 48 hours in the refrigerator, turning every 12 hours.

Remove fillets, rinse well and remove liquid with paper towels.

For sour cream, mix all ingredients and mix well. Keep in a cool place until ready to serve.

Serve gravlax thinly sliced with sour cream, fresh dill and crackers or fresh grilled bread. You can also cut into cubes to make a tartar by mixing it with cubed avocados and mango, drizzled with Balsamumm, another great recipe idea for the holiday season!


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