Beetroot & Balsamumm Bianco Salmon Gravlax

Preparation: 15 minutes / Cooking: none / Maceration: 36–48 hours / Servings: appetizer for 10 to 12

Salmon gravlax is an elegant yet simple dish, perfect for the holiday season and easy to share. Just prepare it ahead of time and let it marinate for 36 to 48 hours.

It’s served with a refreshing sour cream sauce flavored with dill, lemon, and a hint of cumin. You can also dice the gravlax to create a festive tartare, mixing it with avocado, mango cubes, and a drizzle of Balsamumm Bianco — a perfect holiday appetizer idea!

Gravlax de saumon à la betterave et au Balsamumm Accueil Recettes

Ingredients

For the gravlax

• 1 kg (2.2 lb) fresh salmon

• 3 tbsp. vodka

• 3 tbsp. olive oil

• 2 tbsp. orange zest

• 100 ml (⅜ cup) Balsamumm Bianco

• 100 ml (⅜ cup) coarse salt

• 1 bunch fresh dill, chopped

• 1 grated beetroot

For the dill sour cream

• 2 cups (500 ml) sour cream

• Juice of 1 ½ lemons

• 100 ml (⅜ cup) fresh dill, chopped

• Pinch of cumin (optional)

• Salt & black pepper, to taste
  

For serving

• Drizzle of Balsamumm Bianco or Original

• Fresh dill

• Crackers or grilled bread

Preparation

Cut salmon fillet into two equal parts.

Sprinkle with vodka, coat with olive oil. Mix Balsamumm Bianco and salt, spread evenly over salmon.

Mix beetroot and dill in a bowl. Place one salmon fillet flesh-side up in a dish, cover with beet-dill mixture, then top with the second fillet (flesh against the mixture if using skin-on salmon). Wrap tightly with plastic film.

Place a dish with a weight (like cans) on top and refrigerate 36–48 hours, turning every 12 hours.

Remove salmon, rinse and pat dry with paper towels

Sour cream: mix all ingredients and keep chilled.

Slice gravlax thinly and serve with dill sour cream, fresh dill, and crackers or toasted bread.

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