Name: Sea Salt and Beet Cured Salmon
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 6
Cuisine: Canadian
Ingredients: Food processor; Mixing Bowls; Cling Film; 1 side salmon; 500 ml dry cider; 4 beets; 2 tbsp sugar; 6 tbsp Vancouver Island Sea Salt (fine)

An easy recipe that uses one of the West Coast’s most revered ingredients, fresh salmon, with earthy beets and Vancouver Island Salt Sea Salt. The result is beautiful, intense, ruby-red gravlax that has hints of sweet earthiness from the beets and cider. The reward is a crowd pleasing appetizer for 4 – 6 people. Serve on a crostini with creme fraiche, ricotta or a nice brie, with sliced radish and cucumbers for crunch. You can also add this cured salmon to a creamy potato salad, pizza, pasta, and sushi rolls.

Sea Salt and Beet Cured Salmon

Rated 5.0 stars by 1 users

Cuisine

Canadian

Servings

Prep Time

20 minutes

Cook Time

12 hours

Ingredients

Equipment

Food processor
Mixing Bowls
Cling Film

Ingredients

1 side salmon
500 ml dry cider
4 beets
2 tbsp sugar
6 tbsp Vancouver Island Sea Salt (fine)

Directions

Instructions

Peel beets, and place in a food processor, process till finely chopped.
In a mixing bowl combine the beets with the cider, sea salt, and sugar.
Pour over the salmon, place cling film over salmon, and weigh down gently with some canned goods.
Allow salmon to sit in the fridge overnight, or 12 hours.
Remove salmon from brine, scraping off any excess brine still on salmon. Slice thin and serve.

Recipe Note

Chef Adrian's Notes:

If people are not keen on eating fish that hasn't been "cooked" they can cook the salmon to 125-135 degrees. That will keep it moist still. they can then cool it down and break into pieces.
I served this on a bed of lightly pickled vegetables and some pea shoots. It would be great on top of a creamy potato salad with some horseradish in it. Or it could be served on a crostini with creme fraiche or a nice brie.

SEA SALT AND BEET CURED SALMON

Sea Salt and Beet Cured Salmon

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Equipment

Ingredients

Directions

Instructions

Recipe Note

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