Beet- and Horseradish-Cured Gravlax
Recipe courtesy of Elijah Pullet, CCC, Executive Chef of Northmoor Country Club (Highlands Park, Ill.)
Ingredients
- salmon filet - 2.8lb., skin on
- kosher salt - 6 oz.
- granulated sugar - 6 oz.
- red beets - 1 lb., peeled and grated raw)
- horseradish - 10 oz., fresh, grated
- orange - 1 ea., zested and juiced
Instructions
- Combine sugar, orange zest, salt, beets, horseradish and toss together.
- Score the skin of the salmon and place skin side down on cheesecloth.
- Brush filet with orange juice.
- Pack cure over the filet with a thinner layer at the tail end.
- Wrap in cheesecloth and store in a perforated 2-inch hotel pan placed in a 4-inch hotel pan.
- Allow to cure for 3 days.
- Scrape cure allow to sit in the cooler uncovered for 12 hours.
