Rowanwood Kitchen

Good things from a small kitchen.

Beetroot Cured Applewood Smoked Gravlax

Again drawing inspiration from Diana Henry’s book Salt, Sugar, Smoke I thought I’d make some beetroot cured gravlax for a dinner I was hosting for some friends.

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Instead of vodka I used a little gin for the cure, this worked really well as the botanicals added some subtle flavour. I grated the beetroot mixed it with the cure and then covered the salmon with it, adding chopped dill to finish.

Then I wrapped it, weighted it and left it in the fridge for three days, turning it over every day.

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After the cure the salmon had taken a fantastic deep red colour from the beetroot.

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To add a smoky finish I used my latest kitchen gadget ( the smoking gun) to add a light applewood smoke taste.

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Then all I had to do was thinly slice and serve.

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We had the Gravlax with some wine before the meal started. I simply put it on some French toasts with a horseradish and dill sour cream sauce. The taste was great, just a hint of beetroot and smoke and not to salty from the cure.

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One comment on “Beetroot Cured Applewood Smoked Gravlax

  1. Julia
    May 5, 2015

    This looks amazing. I love smoked salmon but have never had it cured with beetroot. Great idea!

    Like

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This entry was posted on December 10, 2014 by in DIY Food, Fish, Preserving, Products.
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