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Beetroot-cured salmon gravlax with dill crème fraiche

Beetroot-cured salmon gravlax with dill crème fraiche

Rated 4.0 out of 5 stars
1 Review

A classic dill-cured salmon with the addition of beetroot, creating an extra impressive dish for the festive season. 

Regular price $49.50
Regular price Sale price $49.50
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Each: 600g- 500g of gravlax plus dill crème fraiche, enough to top 40 canapés

Prep, Cook & Serve


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

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.


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),


Does contain: fish, milk, soy, sulphites

May contain traces of: crustaceans, eggs, gluten, lupin, molluscs, peanuts, sesame, tree nuts, wheat

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

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 4.0 out of 5 stars
Based on 1 review
Total 5 star reviews: 0 Total 4 star reviews: 1 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
1 review
  • Rated 4 out of 5 stars
    11 seconds ago
    Bit salty

    Definitely on the salty side, even topped on a cucumber and sliced finely. Flavor otherwise good and very large portion

    Julie L.
    Verified Buyer
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