Low Carb Beetroot & Gin Salmon Gravadlax
Servings: 6 servings
As a starter, side or lunch treat, this Scandinavian dish is a keto and carnivore-friendly delight, and a breeze to make.
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Equipment
Ingredients
- 500 g side of salmon - filleted/de-boned
- 90 g COARSE Himalayan pink salt
- 45 g allulose or erythritol
- 1 TBSP gin
- 130 g fresh raw beetroot 100g net once peeled
- 40 g fresh blackberries
- 10 whole juniper berries
- 15 g dill leaves - a large bunch, fatter stalks removed
- 1 tsp horseradish - freshly grated or sauce
Instructions
- wearing food-grade disposable gloves, top + tail and peel the beetroot, then cut it into cubes, and place it in a mini food processor together with all other ingredients (except salmon, of course).90 g COARSE Himalayan pink salt, 45 g allulose, 1 TBSP gin, 130 g fresh raw beetroot, 40 g fresh blackberries, 10 whole juniper berries, 15 g dill leaves, 1 tsp horseradish
- 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 smear the rest over the top and sides.500 g side of salmon
- 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. After freezing, the texture won’t be quite as firm, but your Gravadlax will taste absolutely fine.
Measure ingredients accurately with Metric Kitchen Scales:
Food Scales UK
Food Scales U.S.
Nutrition
Serving: 1 | Calories: 108kcal | Carbohydrates: 0g | Protein: 17g | Fat: 4g
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