02 Jan2014

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Just a little twist on the Salmon gravlax I have featured on this blog before… but this one elicited a lot of favorable comments over the holiday season.

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Amazing what a bit of color will do to get rave reviews. The gravlax recipe I typically use is posted here.

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This version adds about a pound of two of fresh young beets, peeled, washed and blitzed in a food processor and added to the other ingredients in the original gravlax recipe. I also added say two tablespoons of vodka to this version, and its impact is subtle but delicious.

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Sugar, salt, white peppercorns, juniper berries, lots of dill, vodka at the ready.

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Blitzed beets.

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Salmon fillets coated in the curing mixture…

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…and buried in beets.

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The resulting gravlax had a distinctive red outer skin that looked unusual and quite attractive when sliced. Oh, and a Marketman tip for you… if slicing gravlax, it’s best to freeze it a bit as you can slice it thiner and more uniformly that way… not frozen all the way through, but semi-frozen. Works like a dream every time. If you store your finished gravlax in the fridge, just defrost it for say a couple of hours in the fridge, before slicing while it is still semi-frozen.

 

COMMENTS:

  1. ami says:

    Does the beet add flavor to the gravlax or just colors the outside?

    Jan 3, 2014 | 8:31 am

     
  2. Marketman says:

    ami, I think the primary impact is color, rather than a flavor infusion… with sugar and salt in the cure, it tends to overwhelm other subtle flavors… but the juniper berries and vodka are faintly discernible…

    Jan 3, 2014 | 11:09 am

     

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