Beetroot-and-dill gravadlax

Beetroot-and-dill gravadlax

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  • 8
  • Easy
  • Dairy free wheat and gluten free
  • 20 minutes, plus overnight chilling time
  • Woolworths Durbanville Hills Sauvignon Blanc

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


  • 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
  • caperberries, for serving
  • crème fraîche or horseradish, for serving
  • lemon wedges, for serving

Cooking Instructions

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 caperberries, 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
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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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