Gravlax And Yellow Beet Carpaccio, Orange And Dill Vinaigrette Recipe
Experience a harmonious blend of flavors with our Gravlax and Yellow Beet Carpaccio. Delicately cured salmon meets vibrant, thinly sliced yellow beets, all drizzled with a refreshing orange and dill vinaigrette. This dish is a stunning celebration of color and taste, perfect for those seeking a light yet indulgent dining experience.
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Ingredients
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Gravlax
Yellow Beet Carpaccio
Vinaigrette
Method
Preparation of Gravlax
Curing the Salmon
In a bowl, mix kosher salt, sugar, chopped dill, and black pepper. Rub this mixture all over the salmon fillet. Place the salmon in a shallow dish, cover it with plastic wrap, and refrigerate for 48 hours, turning it once.
Preparation of Yellow Beet Carpaccio
Slicing the Beets
While the salmon is curing, peel and thinly slice the yellow beets using a mandoline or sharp knife. Arrange them on a serving platter and drizzle with olive oil and sea salt.
Preparation of Vinaigrette
Mixing the Vinaigrette
In a bowl, whisk together orange juice, olive oil, chopped dill, honey, white wine vinegar, sea salt, and black pepper until well combined.
Assembly
Plating the Dish
Once the salmon has cured, rinse under cold water, pat dry, and slice thinly. Arrange the slices of gravlax over the yellow beet carpaccio. Drizzle with the orange and dill vinaigrette. Garnish with fresh dill before serving.
