Beetroot Salmon Gravlax with Sunny HeRBs chervil and fennel

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Beetroot Salmon Gravlax with Sunny HeRBs chervil and fennel

A famous preparation which comes from the Sweden tradition: beetroot salmon gravlax with Sunny HeRBs chervil and fennel.
A new videorecipe of the chef Luca Cellerino for a dish with a delicate flavour and a powerful appearance.
Ready?
Prep Time 15 mins
Curing the salmon 2 d
Total Time 2 d 15 mins
Cuisine Italian
Servings 6

Ingredients
  

  • 500g sushi-grade salmon or 200g defrost salmon
  • 200g flaky sea salt
  • 150g roasted beetroot
  • Sunny HeRBs chervil leaves
  • Sunny HeRBs fennel tufts
  • 2 white natural yoghurt jars
  • A few drops of apple cider vinegar
  • Salt and pepper to taste
  • Toasted bread

Instructions
 

  • Begin curing the salmon as this procedure has to take place 48h before consumption
  • Mix flaky salt with sugar. Pour half mixtuture on the bottom of a baking tray
  • Set the salmon on the salt and sugar mixture, skin side down.
  • Blend the roasted beetroot
  • Wash, dry and chop Sunny HeRBs chervil and fennel
  • Put the beetroot purée and the herbs together with the salt and sugar mixture and cover the salmon fillet with it.
  • Wrap the baking dish with cling film and let the fish cure in the fridge for 48h.
  • After 2 days quickly rinse the salmon fillet and pat dry with kitchen paper
  • Prepare the yoghurt sauce: put the yoghurt in a bowl, add a few drops of apple cider vinegar, salt and pepperand whisk well.
  • Thinly slice the gravlax and serve in a plate with the yoghurt sauce and some slices of toasted bred.
  • Garnish with Sunny HeRBs chervil and fennel
  • Italiano
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