Maple beef gravlax

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 8th December 2015
The Federation of Quebec Maple Syrup Producers (FPAQ)

Maple beef gravlax

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Our beef gravlax recipe serves 8.


  • Marinade
  • 140g coarse salt
  • 140g maple sugar
  • 125ml canola oil
  • 1 tsp pepper flakes
  • 1 tsp fresh ginger, chopped
  • 1 tsp ground star anise
  • A pinch of ground cloves
  • 454g trimmed been fillet (ask butcher)
  • Cream of horseradish with maple
  • 2 tbsp grated horseradish
  • Juice and zest of 1 lemon
  • 1 tbsp Dijon mustard
  • 45ml pure maple syrup from Canada
  • 250ml 35% cream, whipped
  • Tobacco, to taste
  • Fresh fine herbs


In a bowl, mix all the marinade ingredients together. Pour into a large freezer bag and add the beef fillet. Refrigerate and leave to marinate for 36 hours, turning several times. Wipe off the marinated beef, cut into cubes approximately 1.25cm thick and set aside. In a large bowl, combine all the ingredients for the cream or horseradish. Before serving, sprinkle the fine herbs over the beef and serve with the cream of horseradish.

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