Recipe: Norwegian Salmon Gravlax

With beetroot infusion & honey mustard dressing

Like lox, authentic gravlax is cured in a salt brine but, in the style of Scandinavian tradition, is often seasoned with dill, salt, and sugar. Some gravlax preparations include horseradish, white peppercorns, juniper berries, and even the country’s signature aquavit, a spirit distilled from grain or potatoes and flavored with herbs. This traditional Norwegian dish becomes the perfect elegant snack for brunch or can be served as an appetizer for dinner. Should you wish to serve your gravlax on top of bread, we recommend a brown bread such as dark rye or whole wheat. 

Ingredients:

Gravlax

1 salmon fillet

125 g. beetroot

125 g. salt

250 g. sugar

Rocket leaf for garnish, about a quarter of a package

Salt and pepper to taste 

Honey Mustard Dressing

1 T. French mustard

1 T. honey  

1 clove garlic, peeled and crushed  

1 t. balsamic vinegar  

2 T. cider vinegar  

6 T. sunflower oil

salt and pepper, to taste 

Instructions:

1. Clean the salmon fillets and remove all the excess water.
2. Thinly slice the beetroot, and cover the salmon fillets with the beetroot slices.
3. Mix together the sugar and salt.
4. Spread the plastic wrap on a flat tray and place the salmon fillets gently on top.
5. Spread the salt and sugar mixture on top of the salmon fillets and cover completely. 
6. Wrap the salmon with the plastic film, wrap in aluminum foil, and freeze for 48 hours. 
7. Remove the beetroot and rinse off the excess marination. Thinly slice the salmon and line up in a flat tray. Place the removed beetroot in a food processor with a little water if needed to create a puree for garnishing.
8. Prepare the honey money dressing by placing the mustard, honey, garlic, balsamic and cider vinegars in a clean food processor and whiz together. With the motor still running, pour the sunflower oil in through a funnel. Season with salt and pepper to taste.
9. To plate, place 4 slices of salmon gravlax on an appetizer plate. Add 5 beetroot cubes and few rocket leaves on top. Drizzle beetroot puree, honey mustard dressing, and freshly crushed black pepper.

Serve as is as an appetizer, or on top of some  

Also known as arugula, roquette, and rucola, rocket leaf is known for its pungent and peppery flavor. While it appears an unassuming leafy vegetable, it provides a delightful garnish and balances the sweetness of the honey mustard dressing. 

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