Anna Hansen Crispbread Recipes: Beetroot & Liquorice Cured Gravlax

liquorice powder

🥗Healthier: anise extract

💰Cheaper: blackstrap molasses

Anise extract provides a similar flavor profile.

salmon fillet

🥗Healthier: trout

💰Cheaper: herring

Trout is a healthier option with lower fat content.

Peel and chop the beetroot and juice it.

Grind the cardamom.

Mix the beetroot juice, soy sauce, and ground cardamom together.

Pour the mixture over the flesh of the salmon, ensuring it completely covers the flesh.

Refrigerate the salmon for 24 to 36 hours, depending on the thickness of the fillet.

After 36 hours, rinse off the marinade from the salmon.

Pat the salmon dry with a paper towel to remove excess moisture.

Return the salmon to the fridge for 8 hours unwrapped to continue curing.

Prepare a winter slaw with jicama, fennel, green apple, beetroot, and dill.

Make a dressing with creme fraiche, yuzu juice, and lemon juice.

Serve the cured salmon with Peters Yard crispbreads.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens