Gravlax On Beetroot Bread

This delicious dish combines the rich flavors of gravlax with the earthiness of beetroot bread, creating a perfect harmony of tastes and textures. Preparing gravlax involves curing salmon with a mixture of salt, sugar, and fragrant spices, infusing the fish with a delightful taste. The blend of dill, fennel seeds, and black pepper enhances the flavor of the salmon, making each bite a savory delight. Served on beetroot bread adorned with creamy cheese, it offers a stunning visual appeal and mouthwatering experience. The lemon slices and capers add a zesty touch, balancing the fish’s richness. With its refreshing and robust flavor profile, this recipe is perfect for brunch or as an elegant appetizer. It's not only a feast for the taste buds but also a visually striking dish ideal for entertaining guests. Whether you're a gourmet enthusiast or looking to try something new, this gravlax on beetroot bread will surely impress. Make this delightful recipe part of your culinary repertoire and enjoy its distinctive flavors.

Ingredients

Main Ingredients:

4 slices of beetroot bread
100 g of cream cheese
200 g of salmon fillet with skin
1 large bunch of dill

Spices and Seasonings:

3 tablespoons of salt
3 tablespoons of sugar
2 tablespoons of coarsely ground black pepper
1 tablespoon of coarsely crushed fennel seeds

Additional Ingredients:

1 small pickled beetroot
2 slices of lemon
8 large capers

Preparation Time

Total: 999 minutes (Including curing time)

Step-by-Step Instructions

Prepare the Gravlax: Start by making the gravlax. In a bowl, blend the salt, sugar, pepper, fennel seeds, and chopped dill. Thoroughly coat the salmon with this mixture on both sides. Place the salmon in the bowl skin side up.
Curing Process: Apply a weight on the salmon, cover the bowl with cling film, and let it cure in the refrigerator for 2-3 days. Turn the salmon every 12 hours and baste it with the marinade liquid that forms.
Slice Before Serving: Before serving, slice the gravlax into thin pieces.
Prepare the Garnish: Slice the lemon into thin rounds. Cut the capers in half, and slice the pickled beetroot into thin shavings.
Assemble the Bread: Spread cream cheese over each slice of beetroot bread. Arrange several salmon slices on each slice of bread.
Add the Finishing Touches: Embellish with lemon slices, dill sprigs, and caper halves on top.
Serve immediately or refrigerate until ready to serve. Ensure the gravlax is served cold for the best flavor.
Get Creative: Feel free to experiment by adding other garnishes like red onion or fresh herbs according to your liking.

Tips

Balance the Flavors: Ensure the salmon is evenly coated for consistent flavor.
Use Fresh Ingredients: Fresh dill enhances the salmon’s taste significantly.
Adjust Spices: Modify the spice levels according to your taste preference.

Nutrition

Calories: Approximately 320 calories per serving
Protein: 23 grams
Fats: 17 grams
Carbs: 21 grams

Variations

Dietary Modifications: Use gluten-free bread for a gluten-free version.
Vegetarian Alternative: Substitute the salmon with marinated tofu slices for a vegetarian twist.
Spice Variations: Add lemon zest for a citrusy flavor, or replace fennel seeds with coriander seeds for a different taste.

Serving Suggestions

Pair with a side salad of mixed greens and vinaigrette.
Serve with a glass of chilled white wine or sparkling water.
Garnish with fresh herbs for added flavor and presentation.

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