Beetroot Salmon Gravlax Recipe
Anna Hansen's salmon gravlax recipe sees the salmon cured with a heady mix of beetroot, liquorice and soy, creating a light yet visually stunning dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking dish
- Plastic wrap
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 1 whole side of salmon, skin on
- 800ml of beetroot juice
- 2 1/2 tbsp of liquorice paste
- 600ml of light soy sauce
- 6 green cardamom pods, ground
- 1 kohlrabi, medium in size
- 1 golden beetroot, medium in size
- 1 fennel, medium in size
- 1 jicama, medium in size
- 1 Granny Smith apple, peeled
- 1/2 lemon, juiced
- 1/2 bunch of dill, roughly chopped
- salt
- 150g of crème fraîche
- 50ml of water
- 3 tbsp of yuzu juice
- 2 large crispbread, preferably Peter’s Yard 242mm
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