Beetroot-and-dill gravadlax
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- Abigail Donnelly
- 8
- Easy
- Dairy free wheat and gluten free
- 20 minutes, plus overnight chilling time
- Woolworths Durbanville Hills Sauvignon Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
"It’s a good idea to semi-freeze the prepared salmon for an hour so that it's easier to slice.”- Abigail Donnelly
Ingredients
- 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.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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