This beet -
cured gravlax is made with horseradish and dill to give the salmon a stunning hue that is a perfect transition food with the root vegetables of winter and into the bright colors of spring.
This beet -
cured gravlax is made with horseradish and dill to give the salmon a stunning hue that is a perfect transition food with the root vegetables of winter and into the bright colors of spring.
Not exact matches
A traditional beet
cure (also called
gravlax) gives the salmon a beautiful jewel - toned gradation of color that adds a real wow factor when serving.
The salmon was particularly fine, and I persuaded Mary Jane to try the
gravlax, raw fillets that are
cured in sugar, salt, and spices and served with a mustard sauce.
Our own test kitchen manager and oily fish - lover Brad Leone had second helpings then mused aloud about making a dry
cure for
gravlax with spirulina, salt, and citrus zest.
If you haven't had
gravlax before, the basic idea is that you are
curing raw, wild caught salmon in salt, sugar, and spices.