Russian Gravlax Superfood Recipe

Ingredients

• 800 g Salmon Fillet, skin on (fresh, preferably wild‑caught)
• 100 g Beetroot (peeled and finely chopped)
• 100 g Granulated Sugar
• 200 g Rock Salt (coarse, non‑iodized)
• 1 Orange (zested and juiced)
• 2 Lime (zested and juiced)
• 2 Lemon (zested and juiced)
• 1 Cucumber (julienned)
• 1 Courgette (Zucchini) (julienned)
• 1 Carrot (julienned)
• 1 Red Bell Pepper (julienned)
• 1 tsp Sea Salt (for seasoning pickles)
• 30 ml Apple Cider Vinegar (2–3 tbsp)
• 2 tbsp Champagne Gold Chili Sauce (Chilli No. 5) (optional finishing drizzle)

Instructions

1. Prepare the Beetroot Cure

   Finely chop 100 g beetroot and place it in a mixing bowl. Add 100 g granulated sugar and 200 g rock salt. Zest the orange, two limes, and two lemons directly into the bowl, then squeeze the juice of all the citrus over the mixture.

   Time: PT5M

2. Mix the Cure

   Stir the beetroot, sugar, salt, zest, and juice together until the sugar begins to dissolve and the mixture looks uniform.

   Time: PT2M

3. Apply Cure to Salmon

   Lay the salmon fillet skin‑side down on a large plate. Pour the cure over the flesh, using the back of a spoon to spread it evenly, ensuring every part of the flesh is coated. The skin side stays uncovered to protect the bottom.

   Time: PT3M

4. Cure the Salmon

   Cover the plate tightly with plastic wrap (or place the fillet in an airtight container) and refrigerate for at least 24 hours, ideally 48 hours, turning the fillet over once halfway through.

   Time: PT48H

   Temperature: 4°C

5. Prepare Pickled Vegetables

   While the salmon cures, julienne the cucumber, courgette, carrot, and red bell pepper. Place them in a bowl, sprinkle with sea salt, and drizzle 2–3 tbsp apple cider vinegar. Toss and let sit at room temperature for 20–30 minutes.

   Time: PT30M

6. Finish the Gravlax

   Remove the cured salmon from the fridge. Gently press a clean kitchen towel against the flesh to squeeze out excess liquid, then pat dry. Slice the fillet into thin ribbons, cutting against the grain.

   Time: PT5M

7. Plate and Serve

   Arrange the pickled vegetable ribbons on a serving platter. Lay the gravlax ribbons on top, twisting them for visual interest. Drizzle generously with Champagne Gold Chili Sauce from Chilli No. 5.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g