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Restaurants›Holder›Gravlax And Yellow Beets Carpaccio Recipe

Gravlax And Yellow Beets Carpaccio Recipe

Inspired by Holder

Time2h 30m

Serves4

orange and dill vinaigrette

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Ingredients

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For the Gravlax

2.2 lb (1 kg) Salmon fillet (skin on)

3 1/2 oz (100 g) Sea salt

1 3/4 oz (50 g) sugar

1 bunch Fresh dill, chopped

1 tsp Black peppercorns, crushed

For the Yellow Beets Carpaccio

2 medium Yellow beets, peeled and thinly sliced

2 tbsp olive oil

1 tsp Celtic sea salt

to taste black pepper

For the Orange and Dill Vinaigrette

3 tbsp Fresh orange juice

1 tsp Dijon mustard

1 tsp Honey

4 tbsp olive oil

2 tbsp Fresh dill, chopped

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Gravlax

1

Make the Cure

In a bowl, mix the sea salt, sugar, chopped dill, and crushed black peppercorns.

2

Cure the Salmon

Rub the cure mixture over the salmon fillet. Place it skin-side down in a dish and cover it with plastic wrap. Weigh it down with a heavy object and refrigerate for 48 hours.

Preparing the Yellow Beets Carpaccio

3

Slice and Season

After the salmon has cured, peel and thinly slice the yellow beets. Drizzle with olive oil, season with salt and black pepper, and set aside.

Making the Orange and Dill Vinaigrette

4

Combine Ingredients

In a small bowl, whisk together the fresh orange juice, Dijon mustard, honey, and olive oil. Stir in the chopped dill, and season with salt and black pepper to taste.

Assembly

5

Plate the Dish

On a serving plate, arrange the yellow beet slices in a circular pattern. Top with thin slices of gravlax and drizzle with the orange and dill vinaigrette.