Beetroot-infused cured gravadlax with croutons – Food & Home Magazine
In a bowl, combine the sugar, salt, pepper and dill. Rub the skin side of both pieces of salmon with half this mixture.
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.foodandhome.co.za.
Ingredients
- <h3>Gravadlax</h3>
- 200g (1 cup) sugar
- 250ml (1 cup) sea salt
- 30ml (2 tbsp) freshly ground black pepper
- 100g fresh dill, finely chopped
- 1kg fresh Norwegian salmon, deboned and skin on, cut in half
- 500ml (2 cups) beetroot, cooked and grated
- <h3>Croutons</h3>
- 5 slices rye bread
- <h3>Dressing</h3>
- 5ml (1 tsp) Dijon mustard
- 80ml (1/3 cup) good-quality mayonnaise
- 30ml (2 tbsp) capers, to serve
- lemon wedges, to serve
- fresh dill, to serve
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