Salmon Gravlax with Ginger and Sesame
Cooking time
1 day + 5 minutes
Prep time: 5 minutes / Chilling time: 24 hours
Calories
415 Kcal per 1 serving
Ingredients (for 4 servings)
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Very fresh salmon fillet, skinless and boneless
400 g
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Cooked beetroot
100 g
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Fresh ginger, peeled
10 g
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Kadoya Roasted Sesame Oil
1 tbsp
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Brown sugar
30 g
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Coarse salt
50 g
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【To serve】
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Spring onions
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Blinis
Directions
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Blend the beetroot with sesame oil and pieces of ginger.
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Mix the beetroot mixture with the sugar and coarse salt.
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Spread half of the beetroot mixture evenly in a glass container. Place the salmon fillet on top and cover completely with the remaining mixture.
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Cover and refrigerate for 24 hours. During this time, drain any excess liquid and turn the salmon 2–3 times to ensure even curing.
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Remove the salmon from the curing mixture. Rinse briefly under cold water and pat dry thoroughly with a clean cloth or paper towel.
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Slice thinly.
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Serve topped with sliced spring onions, accompanied by blinis.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.
©Stéphanie Jouan