Distinctive Catering
for events & venues

Click here to email us
or call 01236 842972

Gravadlax – Beetroot Salmon

Ingredients

Scottish salmon, trimmed & pin boned, skin on – 2x 1kg

Sea salt – 200g

Brown sugar – 1505g

Lime, zested – 2

Lemon, zested – 2

Crushed coriander seeds – 30g

Crushed white peppercorns – 20g

Fresh dill, half for marinade, half for finished salmon – 2 large bunches

Juniper berries, crushed – 16

Gin – optional

Beetroot, cooked & grated – 3

 

Method 1

  1. Place all the ingredients, except the salmon and beetroot, into a food processor and blend.
  2. Blend to a smooth paste
  3. Cover 1 salmon fillet with the paste. Place the second fillet on top and cover. Weigh fillets down and refrigerate for 12 to 48 hours, turning every 12 hours for even flavouring.
  4. Remove salmon from fridge, unwrap, wash off marinade and dry. Cover the salmon evenly with grated beetroot. Store in an airtight container and use as required.

Method 2

  1. Wash salmon with gin. Sprinkle with salt, sugar, lime & lemon zest, coriander, pepper & juniper.
  2. Finely chop the dill and cover salmon evenly.
  3. Weigh and cover. Refrigerate for 2 to 3 days, turning daily.
  4. Remove from the fridge and wash off coating. Pat dry and coat with the second bunch of chopped dill.
  5. Store in an airtight container, refrigerate and use as required.

 

What we do

Event Catering
Venue Catering
Wedding Catering
Buffets
Corporate Catering
Canapes
Bespoke Menus
Seasonal Produce
Themed Evenings

Contacting us

Big Bite Catering Limited
67 Gowan Brae
Airdrie
Lanarkshire
Scotland
ML6 7RB
Tel: 01236 842972
Send Email

Working with