Recipe
Salmon Gravlax with Ginger and Sesame
1 day + 5 min
Calories 415 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Very fresh salmon fillet, skinless and boneless | 400 g |
|---|---|
| Cooked beetroot | 100 g |
| Fresh ginger, peeled | 10 g |
| Kadoya Roasted Sesame Oil | 1 tbsp |
| Brown sugar | 30 g |
| Coarse salt | 50 g |
| 【To serve】 | |
| Spring onions | |
| Blinis |
Directions (1 day + 5 min)
-
Blend the beetroot with sesame oil and pieces of ginger.
-
Mix the beetroot mixture with the sugar and coarse salt.
-
Spread half of the beetroot mixture evenly in a glass container. Place the salmon fillet on top and cover completely with the remaining mixture.
-
Cover and refrigerate for 24 hours. During this time, drain any excess liquid and turn the salmon 2–3 times to ensure even curing.
-
Remove the salmon from the curing mixture. Rinse briefly under cold water and pat dry thoroughly with a clean cloth or paper towel.
-
Slice thinly.
-
Serve topped with sliced spring onions, accompanied by blinis.
Share This Recipe
