Beetroot Cured Salmon Gravadlax
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    Serves 10 -12
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This is the perfect dinner party recipe. Make everything in advance and when your guest arrive all you do is serve and enjoy. It’s a pretty beautiful dish too. I have included a recipe for mini spelt, walnut and honey bread loaves, however you can serve bread of your own choice. This recipe takes time and require a bit of planning but when done well it’s simply stunning, the beauty is that it serves a lot. I serve this as a starter however equally as great for a light of Beetroot Cured Salmon Gravadlaxphoto of Beetroot Cured Salmon Gravadlaxphoto of Beetroot Cured Salmon Gravadlaxphoto of Beetroot Cured Salmon Gravadlaxphoto of Beetroot Cured Salmon Gravadlax

Ingredients & Method

Beetroot Stained Salmon Gravadlax

  • 700g whole piece of wild salmon skin on, scales and pin bones removed
  • 80g table salt
  • 80g caster sugar Z
  • Zest of one orange
  • 2tbs chopped fresh dill
  • 200g fresh beetroot peeled, coarse grated

Mini Spelt, Walnut and Honey Bread Loaves

  • 20g fresh yeast or 7g dried yeast
  • 125g strong white flour
  • 125ml water
  • 1 tablespoon clear runny honey
  • 125g spelt flour
  • 5g table salt
  • 50g walnuts
  • 1 free range egg yolk

Celeriac Remoulade

  • 600g celeriac, peeled and shredded
  • 50g mayonnaise
  • 40g grain mustard
  • Salt and freshly cracked black pepper
  • Squeeze of fresh lemon juice

To serve

  • Pickeld beetroot
  • Salad leaves

First prepare the beetroot cured salmon gravadlax. Mix the salt, sugar, chopped dill and orange zest and spread half of this mixture in the bottom of a deep tray or container for the salmon to cure in. Make sure the length of the fish fits in the dish as it should remain flat at all times. Place the salmon skin side down onto the salt sugar mixture, spread the rest of the mix over the salmon. Spread the grated beetroot over the salmon, pasting it on cover the salmon directly with cling film and place something heavy directly onto the salmon to weigh it down. Place the salmon in the fridge and leave to cure for 2 days, turn it each day that you leave it to cure.

After your fish is cured remove it from the dish and rinse the salmon under cold running water, pat the salmon dry with kitchen paper and place the salmon on a clean tray, cover with food wrap and refrigerate until needed.

In the meantime prepare the rest of the components of the dish.

For the bread. Place the yeast, 50g flour and the honey in a small mixing bowl and add 50ml of water, mix well, cover and leave to prove for 30 minutes in a warm spot until the mixture starts to bubble.

In the bowl of a mixer add the remaining flour, bubbling yeast mixture, walnuts, salt and the remaining water together. Attach the dough hook and mix the bread dough on slow speed for 10 minutes.

Grease a large mixing bowl, once the dough is ready, turn it out onto a lightly floured work surface and shape the bread dough into a smooth ball. Place the smooth bread dough into the greased mixing bowl and cover the bowl with a clean tea towel. Leave to prove until the dough has risen double in size.

Preheat the oven to 200°C and grease 12 mini loaf holes. Gently turn the bread dough out onto a lightly floured work surface and if you are making the individual mini loaves divide the dough into 12 x 40g even size dough balls. Roll each ball into a evenly shaped log that fits into each greased mini loaf hole, once you have rolled all the loaves cover the tray with cling film or a clean dry tea towel and leave it to prove for the second time until nearly double in size, brush the risen loaves carefully with the egg yolk and use a pair of scissors to make small cuts at the top of the risen loaves.

Place the baking sheet with mini bread loaves in the middle of the preheated oven and pour 100ml of cold water directly onto the floor of the oven and shut the door quickly. The water will give a burst of steam that will help the loaves to puff and form a lovely crust. Bake them for 16 – 18 minutes, turn the loaves out onto a cooling rack and leave to cool completely.

For the Celeriac Remoulade, mix the shredded celeriac in a large mixing bowl, add seasoning, mustard and mayonnaise, mix very well to ensure a even distribution of the mayonnaise and mustard. Taste and adjust the seasoning if needed and add freshly squeezed lemon juice to taste. Transfer the remoulade into a clean container and refrigerate until needed.

To serve, slice the gravadlax into wafer thin slices and arrange them on serving plates, serve with the freshly baked bread, celeriac remoulade and beetroot salad.

Cook’s note

The salmon will last for up to 5 days in the fridge once cured. I normally make my remoulade a couple of day’s in advance, it saves time and I like the improvement of taste. The celeriac remains crispy.

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