Beetroot-cured salmon gravlax with dill crème fraiche
Beetroot-cured salmon gravlax with dill crème fraiche
A classic dill-cured salmon with the addition of beetroot, creating an extra impressive dish for the festive season.
Each: 600g- 500g of gravlax plus dill crème fraiche, enough to top 40 canapés
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Prep, Cook & Serve
Prep, Cook & Serve
Each:
Defrost fully, pat dry the gravlax before slicing finely with a sharp knife. CANAPE: Slice the gravlax into thin 2.5mm slices and serve on top of 1cm cucumber rounds. Cut the corner of the horseradish dill-cream sachet and pipe onto each canape. Garnish with a sprig of fresh dill. PLATTER: Slice the gravlax into thin 2.5mm slices and platter with lavosh crackers, slices of cucumber and radish and a bowl of dill crème fraiche for serving.Keep frozen. Once thawed, do not refreeze. Defrost in refrigerator and consume within 48 hours. While every effort has been made to ensure the salmon is free of bones or scales, please be aware that some may remain.
How We Make It
How We Make It
Gravlax is simple to prepare but it does take a bit of time - and makes a mess. Best leave it to us, really. We marinate the salmon in grated beetroot until the colour and flavour have infused into the fish next we make a curing rub out of sugar, salt, chopped dill and coarsely ground black pepper and use to coat, the raw Tassie salmon. We then wrap the fish tightly and weigh it down overnight - as it cures, it loses a bit of moisture, firming up the flesh and taking on the lovely herby sweetness of the cure. We wipe off the excess cure and vacuum-seal it for you to slice as you need it.
Ingredients
Ingredients
Salmon (fish) (70%), beetroot, salt, sugar, black pepper. Dill crème fraiche (20%) (crème fraiche (74%) (pasteurised cream (milk), cultures), horseradish (horseradish, water, mustard seeds, sugar, salt, acetic acid, vegetable oil, mustard extract, vegetable gum (soy), sodium metabisulphite (sulphites)), lemon juice, fresh dill (1%), chives, salt, black pepper),
Allergens
Allergens
Does contain: fish, milk, soy, sulphites
May contain traces of: crustaceans, eggs, gluten, lupin, molluscs, peanuts, sesame, tree nuts, wheat
Goes With...
Goes With...
Serve with on top of cucumber rounds, lavosh crackers, or blinis and top with dill crème fraiche. You can also add salmon roe if you like.
Nutritional Information
Nutritional Information
| Per Serving (80g) | Per 100g | |
|---|---|---|
| ENERGY | 809.8 kJ | 1012.2 kJ |
| PROTEIN | 15.6 g | 19.5 g |
| FAT (TOTAL) | 13.3 g | 16.6 g |
| -SATURATED | 6.0 g | 7.5 g |
| CARBOHYDRATE | 3.7 g | 4.6 g |
| -SUGARS | 3.0 g | 3.7 g |
| SODIUM | 1671.5 mg | 2089.3 mg |
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- Rated 4 out of 5 stars11 seconds agoBit salty
Definitely on the salty side, even topped on a cucumber and sliced finely. Flavor otherwise good and very large portion
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