Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1 cup apple cider
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tsp black peppercorns, crushed
- 1 tsp fennel seeds, crushed
- 1/4 cup fresh dill, chopped
- 1 medium beetroot, peeled and grated
- 1/4 cup red onion, finely chopped
- 1/4 cup apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Special equipment needed:
- Plastic wrap
- Baking dish
- Food processor
Step-by-step instructions:
1. In a small saucepan, heat the apple cider, kosher salt, granulated sugar, black peppercorns, and fennel seeds over medium heat until the salt and sugar dissolve. Remove from heat and let cool.
2. Place the salmon fillet skin-side down in a baking dish. Pour the cooled cider mixture over the salmon, making sure it is fully covered. Sprinkle the chopped dill over the top.
3. Cover the dish tightly with plastic wrap and refrigerate for 24-48 hours, flipping the salmon halfway through.
4. In a food processor, pulse the grated beetroot and red onion until finely chopped. Add the apple cider vinegar and honey and pulse until combined. Season with salt and pepper to taste.
5. Once the salmon has cured, remove it from the baking dish and gently scrape off any excess seasoning. Slice the salmon thinly on the bias.
6. Serve the sliced salmon with the beetroot relish on the side.
Time:
Preparation time: 15 minutes
Curing time: 24-48 hours
Cooking time: N/A
Temperature:
Refrigerate at 40°F or below.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of apple cider, you can use white wine or rice vinegar.
- Instead of salmon, you can use trout or arctic char.
- Instead of beetroot, you can use carrots or radishes.
Variations:
- Add a tablespoon of gin or aquavit to the curing mixture for extra flavor.
- Top the sliced salmon with a dollop of crème fraîche or sour cream.
- Serve the beetroot relish with crackers or crostini as an appetizer.
Tips and tricks:
- Make sure the salmon is fully covered with the curing mixture to ensure even curing.
- Use a sharp knife to slice the salmon thinly for the best texture.
- The beetroot relish can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the cured salmon in an airtight container in the refrigerator for up to a week.
Reheating instructions:
N/A
Presentation ideas:
Arrange the sliced salmon on a platter and top with the beetroot relish. Garnish with fresh dill sprigs.
Garnishes:
Fresh dill sprigs
Pairings:
- Serve with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted root vegetables
- Crusty bread or crackers
Troubleshooting advice:
- If the salmon is too salty, soak it in cold water for 30 minutes before slicing.
- If the salmon is not fully cured, return it to the refrigerator for another 12-24 hours.
Food safety advice:
- Make sure to use fresh salmon and handle it with clean hands and utensils.
- Keep the salmon refrigerated at 40°F or below during the curing process.
- Discard any leftover beetroot relish after a week.
Food history:
Gravlax is a traditional Scandinavian dish of cured salmon. The name comes from the Swedish word gravad, which means "buried" or "cured in the ground." The dish was originally made by burying salmon in the sand on the shore of the Baltic Sea. Today, gravlax is typically cured with a mixture of salt, sugar, and spices, and served with a variety of accompaniments.
Flavor profiles:
The apple-cider gravlax has a delicate sweetness from the apple cider and a subtle spice from the fennel seeds and black peppercorns. The beetroot relish adds a tangy and slightly sweet flavor with a vibrant pink color.
Serving suggestions:
Serve the apple-cider gravlax with beetroot relish as an elegant appetizer or light lunch.
Related Categories
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Region: Swedish