Low Carb Beetroot & Gin Salmon Gravadlax

Low Carb Beetroot & Gin Salmon Gravadlax. NO CARBS. ZERO difficulty. Pure LUXURY.

This Scandinavian treat is the epitome of clean keto. A great source of protein, a healthy dose of omega-3 fats and a flavour that’s out of this world. There’s nothing better than toasted keto bread topped with cream cheese, sliced salmon gravadlax and some dill. One of my favourite combinations.

Doesn’t it looks magnificent, with its shocking pink and orange flesh?

You might think that curing is a complicated task. But I assure you it’s very much the opposite. All you need to do is blitz a few ingredients. Then you coat the fish with the lumpy, watery mess you’ve created. Your fridge will do its magic, and after 48 hours you end up with a perfectly cured salmon fillet.

It goes without saying that the better the salmon, the better the flavour. I highly recommend wild Atlantic salmon. The best alternative I’ve tasted is from Loch Duart, where they rear salmon in the currents of clean Scottish waters to excellent welfare standards.

How to Make Low Carb Beetroot & Gin Salmon Gravadlax

My Mary Berry inspired recipe is super simple. I only have 3 recommendations.

First. Wear food-safe disposable gloves. Unless you quite fancy your hands being bright pink with a lingering fishy aroma.

Second. Have all ingredients and equipment ready, because the cure can be messy. So read the entire recipe before you start, and think about what you’ll need. It is also useful to have kitchen paper towels within reach, so you can mop-up any splatters quickly and avoid stains.

Third. Be thorough when washing off the cure under running water, to avoid your masterpiece being too salty.

Use the images below as a guide to each step….

Low Carb Beetroot & Gin Salmon Gravadlax

My keto gravadlax will keep for up to 3 days, wrapped in cling film and kept in the coldest area of the fridge. Some chefs say that gravadlax is fine for up to 3 weeks, but I wouldn’t take my chances. If you don’t think you’ll eat it all within 2-3 days, cut the cured fillet into smaller portions, wrap them individually, and freeze them. That way nothing will be wasted and you’ll get to enjoy this yummilicious Low Carb Beetroot & Gin Salmon Gravadlax again and again, without repeating the mess.

Enjoy!

LOW CARB BEETROOT & GIN SALMON GRAVADLAX

Author: Antya

Nutrition

Yield: 6 servings

Serving: ⅙th
Calories: 108

Fat: 4g
Net Carbs: 0
Protein: 17g

Recipe type: Starters

Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.

Prep time: 10 mins

Total time: 10 mins

As a starter, side or lunch treat, this Scandinavian dish is a keto-friendly delight and a breeze to make.

Ingredients

500g side of salmon (filleted/de-boned)
90g coarse Himalayan pink salt (U.S. option HERE)
45g (3 TBSP) allulose (UK option HERE) or erythritol (U.S. option HERE)
1 TBSP gin
130g raw beetroot (100g net once topped, tailed and peeled)
40g fresh blackberries
10 whole juniper berries
15g dill leaves (a big bunch - fatter stalks removed)
1 tsp horseradish (freshly grated or sauce)

Instructions

wearing food-safe disposable gloves (U.S. option HERE), top + tail and peel the beetroot, then cut it into cubes, placing it in a food processor together with all other ingredients (except salmon, of course).
pulse a few times, then blitz until you obtain a coarse mush.
place 2 large pieces of cling film in a cross shape over your counter and pour half the cure in the centre, spreading it to roughly the same size as your salmon piece.
position the salmon skin-side down over the cure, then pour the rest over the top and sides.
wrap as tightly as you can and place your salmon parcel in a shallow tray.
place another tray on top, add weights (e.g. terracotta baking beans) and chill in the coldest part of the fridge, to cure for 2 days (MAKE A NOTE OF DATE AND TIME).
turn it upside down every 12 hours.
after 48 hours, unwrap the salmon, scrape off and discard the coating, rinse under cold running water and pat dry with kitchen paper.
slice thinly and serve immediately (fresh dill, cream cheese and salmon are a match made in heaven), or wrap in cling film and keep refrigerated for up to 3 days.

Notes

After curing, you can portion the cured salmon into smaller sections and freeze them for up to 3 months. Defrost in the fridge - never at room temperature, then slice and serve. The texture won’t be quite as firm once defrosted, but will taste absolutely fine.

For the bread loaf recipe you see in the photo, click HERE.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.