Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt

Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt

Vibrant beetroot and orange-cured gravlax, delicately seasoned with flaked black truffle sea salt. Perfect for canapés, elegant starters or with eggs for a special occasion breakfast.

let's get to it

how to make

Serves: 8-10

  • 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
  • Horseradish crème fraiche [optional]
  • Dill
  1. 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.
  2. 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.
  3. Pat dry and slice thinly. Garnish with extra dill, orange zest and serve on blinis or with scrambled eggs for a festive breakfast.
  4. Season with Flaked Black Truffle Sea Salt
Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt

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