Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt
TruffleHunter
10
25 minutes
204
Nordic
Starter
Pescatarian
Bright, aromatic and effortlessly elegant, this Beetroot & Orange Gravlax with Flaked Black Truffle Sea Salt transforms fresh salmon into a luxurious cured dish bursting with colour and flavour. Earthy beetroot and zesty orange work together to create a vibrant, Scandinavian‑inspired cure, while our Flaked Black Truffle Sea Salt adds a deep, savoury richness that elevates every slice.
Cured gently over 36–48 hours, the salmon develops a silky texture and striking ruby hue, making it perfect for festive entertaining, brunch platters or refined canapés. Served thinly sliced with bread, blinis or crème fraiche, this truffle‑infused gravlax delivers a beautiful balance of freshness, indulgence and modern Nordic flair - an impressive centrepiece that’s surprisingly simple to prepare.
Ingredients
- 1 kg salmon fillet
- 4 small cooked beetroot, grated
- 75g sea salt
- 50g caster sugar
- 75 ml Cointreau or orange liqueur
- Juice and zest of 1 orange
- 2 tbsp dill, chopped
- 1 tbsp crushed juniper
- 1 tbsp cracked black pepper
- 1 tbsp Flaked Black Truffle Sea Salt
- 12 blinis or canape bases
- Horseradish crème fraiche [optional]
- Dill
Directions
To cure your salmon combine all ingredients and mix together in a large bowl. Rub this into each side of the salmon (remove the skin from the fillet) and press down in non-reactive container – easiest in ceramic or plastic.
Leave to cure in the fridge for 36-48 hours. Turn the gravlax every 12 hours and wash clean under a tap of cold running water before carving.
Pat dry and slice thinly. Garnish with extra dill, orange zest and serve on blinis or with scrambled eggs for a festive breakfast.
Season with Flaked Black Truffle Sea Salt
