Beet Gravlax with Crispbreads and Pickled Cucumbers

  • Level: Intermediate
  • Total: 5 days 1 hr (includes curing and pickling time)
  • Active: 1 hr
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Beet Gravlax:

1 large beet, peeled and quartered

4 1/2 tablespoons superfine sugar

3 tablespoons sea salt

1 tablespoon freshly ground black pepper

1/2 tablespoon honey

1/2 tablespoon whole-grain mustard

Good handful fresh dill, roughly chopped

One 1.4-kilogram/3-pound side of salmon

Pickle Cucumbers:

1/4 cup superfine sugar

1/4 cup cider vinegar

1/2 tablespoon salt

1 small shallot, very thinly sliced

1 cucumber, thinly sliced

Dill Creme Fraiche:

One 200-milliliter/7-ounce tub creme fraiche

Good handful fresh dill, finely chopped

Juice of 1/2 lemon

Freshly ground black pepper

To Serve:

Small circular Swedish crispbreads

Watercress and dill sprigs, for garnish

Directions

  1. For the beet gravlax: Blitz the beet to a smooth puree in a food processor, then transfer to a bowl. Add the sugar, salt, pepper, honey, mustard and dill; mix to blend.
  2. Roll out a large piece of plastic wrap and sprinkle with half of the beet mixture. Place the salmon, skin-side down, on the beet mixture and top with the remaining mixture. Wrap the salmon tightly in the plastic wrap, adding an extra layer if needed.
  3. Place the wrapped parcel in a high-sided dish and weight it down with a plate and some cans, or whatever heavy item you have at hand.
  4. Leave the salmon to cure in the fridge for 5 days, turning the salmon halfway through. The dish will fill with juices but don't be too concerned about draining them until you are ready to serve.
  5. For the pickled cucumbers: In a bowl mix together the sugar and vinegar until the sugar has dissolved. Mix in the salt and shallots and then add the cucumber slices. Cover with plastic and leave in the fridge for at least 2 hours and up to overnight.
  6. For the dill creme fraiche: Mix the creme fraiche, dill, lemon juice and a good grinding of black pepper in a bowl. Cover with plastic and leave in the fridge for at least 2 hours and up to overnight.
  7. To serve: Unwrap the salmon and rinse off the cure under cold running water. Pat dry, then slice thinly with a large knife.
  8. Arrange crispbreads on serving plates. Top each with the slices of gravlax, dollops of dill creme fraiche, and a small mound of pickled cucumbers. Garnish with watercress and dill.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.