Beetroot gravadlax with beetroot pickled eggs

Beetroot gravadlax with beetroot pickled eggs

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  • 8-12
  • Easy
  • Carb Conscious
  • 45 minutes
  • 45 minutes, plus marinating and pickling time
  • Waterkloof Cape Coral Mourvedre Rose 2011


  • 6 free-range eggs, boiled for six minutes and peeled
  • 1 salmon fillet, skin on, bones removed
  • Baby leaves, to garnish
  • For the egg pickling liquid, boil:
  • 2 cups white wine
  • 150 g sugar
  • 3/4 cup red wine vinegar
  • 200 g beetroot
  • For the salmon marinade, blend:
  • 250 g rock salt
  • 80 g brown sugar
  • 1 t lemon zest
  • 1 t orange zest
  • 1 t lime zest
  • 1 small bunch dill
  • 200 g cooked beetroot
  • For the creamy horseradish dressing:
  • 2 T creamed horseradish
  • 2 T Dijon mustard
  • 1/4 cup white wine vinegar
  • 1 T honey
  • Sea salt and freshly ground black pepper
  • 3/4 cup olive oil

Cooking Instructions

To make the pickled eggs, submerge the peeled eggs in the cooled pickling liquid. Transfer to an airtight jar and chill for 3 days.

Marinate the salmon for 24 hours. Remove from the marinade and rinse with water. Dry well and chill until required.

To make the creamy horseradish dressing, blend all the ingredients, except the olive oil, at a high speed. Add the oil in a slow, continuous stream.

To serve, thinly slice the gravadlax and arrange on a plate.

Halve 2 or 3 eggs and arrange around the salmon. Drizzle with the creamy horseradish dressing and garnish with baby leaves.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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