Beetroot Salmon Gravlax

Dishes that can be prepared well in advance are perfect for those busy festive occasions.

This wonderfully colourful dish is perfect for Christmas, with the red blushed salmon slices and fresh green dill adding to the festive feel. The gravlax is perfect for a “make ahead” starter for any occasion, as it can be cured up to two weeks before and kept tightly wrapped in the refrigerator until ready to slice & serve. Enjoy!

Beetroot Salmon Gravlax 600x450

(10 serves)

500g piece of salmon fillet (or 2 x 250g pieces), skin off & pinboned
1 tsp white peppercorns
60g (3 tbsp) sugar
60g (3 tbsp) salt

70g fresh bunch of dill
300g beetroot, unpeeled and washed
Zest of 2 oranges

Horseradish Dill Sauce
100ml sourcream
1tbsp horseradish cream
1 heaped tsp wholegrain mustard
Zest ½ lemon, finely chopped
20 ml (1 tbsp) lemon juice
¼ cup fresh dill, finely chopped

Slices of pumpernickel rye bread, to serve


  1. Crush peppercorns and combine with salt and sugar.
  2. Coarsely grate the beetroot. (Thermomix: Cut into quarters and chop: 2 sec | SP7)
  3. Place the salmon in a deep ceramic dish, and cover evenly with salt/sugar/pepper mixture until flesh is completely covered.
  4. Spread the beetroot all over the salt covered salmon then evenly spread over the orange zest, .
  5. With the back of a knife, bruise the dill stalks to release their flavour then coarsely chop the stalks and leaves. Spread over the salmon/salt/beetroot/orange zest.
  6. Cover the salmon with cling film. Weight down with a tray or cutting board, topped with some tin cans. Cover tightly and refrigerate for 48 hours.
  7. After 48 hours, unwrap the tray and salmon and remove all of the toppings and juices. Wipe salmon down with paper towel.
  8. If not using immediately, wrap salmon in plastic wrap and keep refrigerated for up to 2 weeks.
  9. To serve, slice as thinly as possible and lay on a serving plate, or roll up individual slices into “roses“. Serve accompanied with Horseradish Cream and slices of pumpernickel rye bread.

Horseradish Dill Sauce

  1. Combine all ingredients in a small bowl and keep refrigerated until ready to serve.