Scandinavian beetroot gravlax: A vegetarian recipe
Originating from Scandinavia, traditional gravlax cures salmon with salt, sugar, and dill. Our vegetarian version uses beetroot, creating a visually appealing and tasty alternative. This eggless adaptation keeps the original recipe's essence, making it suitable for vegetarians. Ideal for special occasions or as a gourmet meal addition, this dish is designed to impress. Let's start cooking.
Gather the following ingredients
To prepare this dish, you will need two large beetroots, one tablespoon of coarse sea salt, one tablespoon of sugar, and two teaspoons of crushed black peppercorns. Additionally, a generous bunch of fresh dill, roughly chopped, and the zest of one lemon are required. It is crucial to use fresh ingredients to ensure the best flavor profile for your Scandinavian beetroot gravlax.
Prepare the beetroot
Begin by washing the beetroots thoroughly to remove any dirt. Wear gloves to avoid staining your hands during the peeling process. Peel the beetroots carefully, then grate them coarsely into a bowl. This coarse texture is vital for mimicking the traditional gravlax texture and ensures the beetroot maximally absorbs the curing mix, essential for achieving the desired flavor and consistency in our vegetarian dish.
Mix curing ingredients
In a separate bowl, mix one tablespoon each of coarse sea salt and sugar, two teaspoons of crushed black peppercorns, a generous bunch of chopped dill, and the zest of one lemon. Stir well to ensure flavors are evenly distributed. This mixture serves as both cure and seasoning for the beetroot gravlax, ensuring a rich flavor profile.
Cure the beetroot
Place half of your curing mix at the bottom of a glass dish that snugly fits your grated beetroot. Spread the grated beetroot evenly over this layer, then cover with the remaining curing mix. Ensure every bit of beetroot is in contact with the mixture, crucial for even curing and flavor absorption. This step is vital for achieving the desired consistency and taste.
Refrigerate and serve
Cover the dish with plastic wrap or a lid and refrigerate for at least 24 hours. For deeper flavors, let it sit for 48 hours. Before serving, remove any excess liquid formed during refrigeration. Serve this Scandinavian beetroot gravlax on toast or as part of an appetizer platter, offering a unique vegetarian twist on a classic without sacrificing taste or presentation.
