Beetroot Salmon Gravlax With Tahini Flatbread

Name: Beetroot Salmon Gravlax With Tahini Flatbread
Ingredients: 2 cups (440g) white sugar; 3 cups (900g) rock salt; 400g beetroot, peeled and grated; ¼ cup finely grated orange rind; 1 cup dill sprigs, roughly chopped; 1 tablespoon fennel seeds; 1 tablespoon black peppercorns; 1 x 1.5kg salmon fillet, skin on, trimmed and pin-boned (see tips and tricks); 1 cup (280g) Greek-style (thick) yoghurt; ½ tablespoon lemon juice; sea salt; cracked black pepper; lemon verbena leaves, to serve; 1¼ cups (310ml) lukewarm water; 2 teaspoons active dry yeast; 1 teaspoon caster (superfine) sugar; 3 cups (450g) plain (all-purpose) flour, plus extra, for dusting; 1 tablespoon extra virgin olive oil, plus extra, for frying; 1 teaspoon sea salt flakes; 1 cup (280g) tahini paste++; ¼ cup (90g) honey

www.donnahay.com.au

Keywords

donna hay
recipe
cooking
cured salmon
gravalax
christmas recipes
summer entertaining
beetroot cured salmon
flatbread

View full recipe on www.donnahay.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.donnahay.com.au.

Share this recipe:

Cooking tools:

Kitchen scale
Pastry brush
Rolling pin
Microplane
Grater
Kitchen tweezers
Chef's knife
Cutting board
Mixing bowl
Baking sheet
Plastic wrap
Paper towel
Kitchen towel
Refrigerator
Stove
Nonstick skillet
Measuring cup
Measuring spoon
Spoon

Ingredients

2 cups (440g) white sugar
3 cups (900g) rock salt
400g beetroot, peeled and grated
¼ cup finely grated orange rind
1 cup dill sprigs, roughly chopped
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 x 1.5kg salmon fillet, skin on, trimmed and pin-boned (see tips and tricks)
1 cup (280g) Greek-style (thick) yoghurt
½ tablespoon lemon juice
sea salt
cracked black pepper
lemon verbena leaves, to serve
1¼ cups (310ml) lukewarm water
2 teaspoons active dry yeast
1 teaspoon caster (superfine) sugar
3 cups (450g) plain (all-purpose) flour, plus extra, for dusting
1 tablespoon extra virgin olive oil, plus extra, for frying
1 teaspoon sea salt flakes
1 cup (280g) tahini paste++
¼ cup (90g) honey

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Beetroot Salmon Gravlax With Tahini Flatbread

Keywords

Ingredients

Ready to cook this?

More Like This