Vegetarian Recipes

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Gravalax the 3rd way – Beetroot

January 23rd, 2012 · No Comments

It’s taken a while to write up this, the third of our festive gravali because to be honest I got a little over excited at the fishmonger’s (Paul, Todmorden Market) where I bought the salmon and ended up with 1.5kg of the stuff. Delicious as it was (and this beetroot version was the tastiest of the three) this was a lot of gravalax to get through and as a result we ate rather a lot over a short period of time. Subsequently the thought of it has made me a little queasy ever since. But don’t let that put you off, you don’t have to make it in such industrial quantaties.

Gravalax 3 ways

Preparation time: 10 minutes plus 2 days to cure
Cooking time: none
Skill level: easy
Serves: 4


  • 2 fresh salmon fillets (skin on) – 400g
  • 2 medium sized raw beetroots – grated
  • course sea salt – 40g
  • caster sugar – 40g
  • fresh dill finely chopped – small bunch
  • horseradish sauce – 75g

Beetroot gravalax

Place the salmon skin side down on a piece of clingfilm.

Mix together all the other ingredients and rub this mixture onto the fish.

Sandwich with the other fillet, skin side up.

Tightly wrap in the 3-4 layers of clingfilm.

Lay in a shallow dish (there will be some leakage), put a saucer/small tray/tin lid/etc. on top and weigh down with something heavyish (Bible/bowling ball/etc.)

Place in the fridge for 2-3 days, turning every 12 hours so the briny cure liquid thoroughly permeates the fish.

Unwrap, slice thinnish and enjoy with some horseradish sauce.

Beetroot gravalax

Gravalax will keep in the fridge for around 5 days.

Verdict: Although all three gravali were excellent, this beetroot option clearly stood out as the best. Sweet, beetrooty and bright pink.

Drink: Some sparkling, some red, some white and some dessert.

Entertainment: Listening to the ramblings of Mad Auntie T

chicken pox

This year Santa delivered Yumblog Junior a little extra Christmas treat – Chicken Pox.

Tags: Christmas · Fish · Seafood

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