Starters & Light meals

Beetroot-and-dill gravadlax

By Abigail Donnelly
8
Easy
20 minutes, plus overnight chilling time

"It’s a good idea to semi-freeze the prepared salmon for an hour so that it's easier to slice.”- Abigail Donnelly

Wine/Spirit Pairing
Woolworths Durbanville Hills Sauvignon Blanc
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Ingredients

Method
  • 3 large beetroots, peeled and grated
  • 1 T coriander seeds
  • 70 g sugar
  • 70 g coarse salt
  • 30 g fresh dill, chopped
  • 1 kg salmon side, skin removed
  • caper berries, for serving
  • crème fraîche or horseradish, for serving
  • lemon wedges, for serving

Method

Ingredients

1. Blend the beetroot, coriander seeds, sugar and salt until smooth. Add the dill. Spread the purée onto both sides of the fish. Wrap in clingwrap and chill overnight.

2. Remove the clingwrap, scrape off the purée and freeze for 1 hour before slicing. Serve with the caper berries, crème fraîche and lemon wedges.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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