Salmon gravlax with beet

Salmon, Tapas, Snacks


Salmon gravlax with beet

Salmon gravlax with beet, easy
Course Fish, Salmon
Cuisine French
Keyword Salmon, Snacks, Tapas
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings 6
Calories 220 kcal


  • 1 tsp. soup Coriander seeds
  • 30 g Fine salt
  • 30 g Sugar


  1. In a soup plate covered with cling film, place the salmon steak on the skin side
  2. Stack the coriander seeds with a mortar and pour them into a salad bowl with the grated beetroot, the orange zest, the salt and sugar
  3. Mix well
  4. Cover the salmon with this marinade
  5. Wrap with the food film
  6. Place a plate on the salmon, put a weight on the plate and reserve in a cool place for 1 night
  7. Cut into thin slices and enjoy on a toast decorate with a sprig of dill. The salmon recipe gravlax all pink in video

Recipe Notes

You can add dill to your marinade.