Gravlax with Harissa and Beet | Club House
Thinly sliced, this intricately spiced and beautifully coloured cured salmon is delicious enjoyed on its own, or drape slices on toasted bagels, flatbread crackers or thinly sliced pumpernickel...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.
Ingredients
- 2 1/2 pounds (1.125 kg) Atlantic salmon fillet(s) skin-on
- 1 1/2 cups (375 ml) sea salt grinder (club house)
- 1 cup (250 ml) granulated sugar
- 1 tbsp (15 ml) grated lemon zest
- 2 tsps (10 ml) grated lime zest
- 1 cup (250 ml) shredded raw red beets
- 1/2 cup (125 ml) chopped fresh dill
- 1/4 cup (60 ml) harissa (mccormick )
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