Beetroot Cured Salmon Gravlax – No Sugar, No Fuss, Just Flavor скачать в хорошем качестве

Beetroot Cured Salmon Gravlax – No Sugar, No Fuss, Just Flavor

Give traditional gravlax a vibrant makeover with this beetroot cured salmon, naturally prepared with no sugar, just pure, clean flavor. Fresh salmon is gently cured with raw grated beetroot, lemon zest, sushi vinegar, sea salt, olive oil and freshly crushed black pepper, creating a dish that’s earthy, zesty, and strikingly colorful. Perfect for an elegant starter, as part of a brunch board, or layered on toast with cream cheese. Simple to prepare, yet stunning enough for fine dining at home. 🧾 Ingredients: 300–400g salmon fillet (boneless, skin-on or off) 3 fresh small beetroot, peeled and finely grated Zest of 1 lemon (use a fine rasp or microplane) 3 tbsp sushi vinegar 1 tbsp fine sea salt ½ tsp freshly crushed black pepper (mortar & pestle) 👩‍🍳 Method: 1. Make the Cure In a mixing bowl, combine the grated beetroot, lemon zest, sushi vinegar, sea salt, olive oil and crushed black pepper. Stir until evenly mixed. 2. Prepare the Salmon Pat the salmon fillet dry with kitchen paper. Place it on a sheet of cling film or parchment paper. 3. Apply the Cure Spread the beetroot mixture evenly on top of the salmon, make sure to cover well with the beetroot cure. Wrap tightly to seal in the flavors. 4. Cure the Fish Place in a shallow dish and weigh down gently with a small plate or tray. Refrigerate for 24–36 hours, turning the fish halfway through for even curing. 5. Finish & Serve Unwrap the salmon and gently remove the beetroot cure. Rinse lightly if desired, then pat dry. Slice thinly with a sharp knife. Serve simply with bread, crackers, or alongside fresh greens or elevate it with pickled vegetables and a cream-based sauce for a restaurant-style presentation. ✨ Chef’s Tip: For a refined plating, try pairing the gravlax with pickled radish, herb-infused cream, black caviar, and edible flowers. The flavors balance beautifully while the colors create a show-stopping dish. 💬 Got questions? Leave a comment – I’m always happy to help! 🔔 Subscribe for more beautiful, thoughtful recipes and plating inspiration. 📲 Follow me on social: Instagram: [https://www.instagram.com/klavertjevi...] Facebook: [  / restaurantklavertjevierroeselare  ] Website: [http://www.klavertjevier-restaurant.be/] 0:00 Intro – Cured Salmon with Beetroot & Lemon 0:14 Ingredients for Salmon Gravlax Recipe 1:01 Prepping the Beetroot & Ingredients 2:40 Making the Beetroot Cure Mix 3:54 Preparing the Salmon Fillet for Curing 4:27 Wrapping & Refrigerating the Salmon 5:36 Unwrapping & Cleaning the Cured Salmon 6:10 Quick Pickled Radishes for Garnish 7:20 Slicing the Salmon Thinly 7:47 Plating – Salmon Gravlax with Caviar & Edible Flowers 8:33 Final Presentation & Outro #BeetrootCuredSalmon #GravlaxRecipe #CuredSalmon #NoSugarRecipe #FineDiningAtHome #SalmonStarter #NordicCuisine #PlatingArt #ElegantAppetizers #SeafoodRecipe #ChefViviane #KlavertjeVierKitchen #SalmonPlating #BeetrootRecipe #SeafoodLovers