Maple beef gravlax

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 8th December 2015

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you