Red Beet Gravlax

Hozzávalók

S K Ł A D N I K I :

Gravlax:

1 kg of fresh, high-quality salmon

200 g of salt

60 g of sugar

2 bunches of dill

1 large or 2 small beets

Pickled Spiced Apples:

1 Szara Reneta apple

150 ml of apple cider vinegar

200 ml of water

3 tablespoons of sugar

1.5 tablespoons of salt

Favorite warm spices (I used cardamom, cloves, and star anise)

To Serve:

2 cooked beets

Cream cheese

Capers

Dill

Juice of 1/3 lemon

A piece of fresh horseradish root

Útmutatók

Gravlax with Pickled Spiced Apples

Ingredients: (see previous list)

Instructions:

1. Prepare the Cure:

Mix the salt and sugar in a bowl.

Finely chop the dill, setting aside 1/3 for later and mixing the remaining 2/3 with the salt mixture.

Peel and coarsely grate the beet.

2. Cure the Salmon:

Lay out a sheet of plastic wrap and sprinkle a few tablespoons of the salt mixture.

Place the salmon fillet skin-side down on the wrap.

Evenly spread the chopped dill over the salmon, followed by the grated beet.

Cover everything with a thick layer of the salt mixture.

Wrap the fillet tightly in multiple layers of plastic wrap.

Place the wrapped salmon in the refrigerator, weighing it down with something heavy (e.g., two cartons of milk).

Cure for 48 hours, flipping the salmon halfway through and draining any excess liquid.

3. Make the Pickled Apples:

In a saucepan, combine water, apple cider vinegar, salt, sugar, and spices.

Bring to a boil, then add the apple, thinly sliced with a mandoline.

Let the apple pickle for 20 minutes.

4. Assemble the Dish:

Spread cream cheese on a plate.

Arrange the pickled apple slices and thinly sliced cooked beet on top.

Slice the gravlax and place it elegantly on the plate.

Garnish with capers, the reserved chopped dill, grated horseradish, and a drizzle of lemon juice.

Enjoy!