Recipe Beetroot & Liquorice Cured Gravadlax

Morning Glory

Morning Glory

Obsessive cook
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Gravadlax is probably one of the simplest cured foods you can make. For the basic cure, all you need is equal parts sugar and salt. Here I've added raw beetroot which gives the salmon a dramatic colour. Liquorice is a good pairing with beetroot, as is any aniseed flavoured spice.

Here with dill sauce & potato salad:
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Here with finger lime 'caviar', potato salad, balsamic reduction and parsley oil plus some pickled radishes.
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Ingredients
3 tbsp caster sugar
3 tbsp sea salt
1 beetroot (about 150g), finely grated
1 tbsp liquorice paste
2 pieces salmon fillet of equal size (approx. 300g), skin on.

Method
  1. Mix together the sugar, salt & grated beetroot.
  2. Spread the liquorice paste over the flesh side of each piece of salmon, followed by the salt, sugar and beetroot mix.
  3. Place one piece of salmon, skin-side down on a piece of cling-flim
  4. Place the other piece, skin-side up on top and tightly wrap with cling-film.
  5. Place in a dish and weight the top (I use cans of tomatoes).
  6. Leave for at least 48 hrs.
  7. Remove cling film and gently rinse away the curing mixture.
  8. Thinly slice the gravadlax at a slight angle.

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That is so pretty.
I’ll definitely be using beetroot the next time I make gravadlax.
The liquorice parts scares me a bit. I’ve always really disliked liquorices medicinal edge that is until I tried Bülow not that long ago.
I’m hoping you’re going to tell me it’s a very mild aniseed flavour?
 
SandwichShortOfAPicnic said:
I’m hoping you’re going to tell me it’s a very mild aniseed flavour?
Click to expand...

Yeah - not a strong taste. The coating is rinsed off so its quite a mild taste remaining. But unless you plan to use the liquorice paste in other dishes its probably not worth buying.
 
fennel and coriander (seeds) both have a slight anise flavor - grind many or few - to taste...
I often use those as getting fresh fennel root for salads/stews is sometimes iffy.
 
karadekoolaid said:
That's a very beautiful dish, Morning Glory ! Love the beetroot/salmon combination.
Liquorice is non-existent here. I wonder about aniseed, fennel seed, or even star anise instead. Any thoughts?
Click to expand...

Yeah. Fennel seeds ground up would work as would
SandwichShortOfAPicnic said:
Star anise was my first thought!
Until I considered the dry nature of making gravadlax, you’d likely end up with intense ‘hot spots’ of flavour.
Click to expand...
Star anise ground up would be fine, I think.
 
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