Gravlax And Yellow Beets Carpaccio, Orange And Dill Vinaigrette Recipe
Delight in our exquisitely crafted Gravlax and yellow beets carpaccio, a vibrant dish that marries the rich, savory flavors of cured salmon with the earthy sweetness of thinly sliced yellow beets. Drizzled with a zesty orange and dill vinaigrette, this refreshing starter offers a perfect balance of taste and texture, making it a true celebration of fresh ingredients and culinary artistry.
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Ingredients
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Gravlax
Yellow Beets Carpaccio
Orange and Dill Vinaigrette
Method
Gravlax Preparation
Curing the Salmon
In a bowl, mix the sea salt, sugar, dill, and crushed black peppercorns. Rub this mixture all over the salmon fillet. Place the salmon in a shallow dish, cover with plastic wrap, and refrigerate for 24-48 hours, turning occasionally.
Yellow Beets Preparation
Roasting the Beets
Preheat the oven to 200°C (400°F). Wrap each yellow beet in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice thinly.
Vinaigrette Preparation
Making the Vinaigrette
In a small bowl, whisk together the fresh orange juice, olive oil, chopped dill, white wine vinegar, honey, salt, and black pepper until well combined.
Assembly
Plating the Dish
Arrange the sliced yellow beets on a serving plate. Thinly slice the cured salmon and layer it over the beets. Drizzle with the orange and dill vinaigrette before serving.