Beetroot Gravadlax

Ben Spalding

Ben Spalding

12th January 2011

Beetroot Gravadlax

Beet Gravadlax


  • 150 g sugar
  • 300 g table salt
  • 1/2 side of skinned salmon
  • 500 g raw beetroot, whole
  • olive oil


Mix together the salt and sugar and cover the salmon with the mixture. Chill in the fridge for 12 hours to cure the fish.
Preheat the oven to 180C/gas 4.
Put the beetroot in a roasting tray and drizzle with olive oil. Roast in the oven until tender, 45 minutes – 1 hour 30 minutes, depending on size.
Leave until cool enough to handle, then peel off the skins. Blend the beetroot to a puree in a food processor.
Remove the salmon from the salt and sugar and rinse under running water. Cover the salmon with the beetroot puree and return to the fridge for 12 more hours.
Carefully remove the beetroot from the salmon and reserve. Thinly slice the fish and lay out on a serving plate.

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