Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6
© Melissa Roberts-Matar

How to Make It

Step 1    

In a medium bowl, whisk the sugar and 
1/2 cup of salt with the vodka and the 
citrus zest and juice until the sugar dissolves. Place the salmon, skin side 
down, in a glass or ceramic dish lined with a large sheet of plastic wrap. Spread the sugar-citrus mixture evenly on the fish, then pat the beets on top. Wrap tightly in the plastic. Top with a plate and a few heavy cans to weigh it down. Refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days. The sides of the fillet will have the strongest flavor and driest texture.


Step 2    

In a medium bowl, whisk the mayonnaise with the Dijon, dill and horseradish until smooth. Stir in the celery root and season with salt.


Step 3    

Rinse the cured salmon and pat dry. Slice very thinly across the grain and serve with the remoulade and rye bread.

Make Ahead

The cured and rinsed gravlax can be wrapped tightly in plastic and refrigerated for up to 1 week. The remoulade can be refrigerated for up to 2 days.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: BrendaHolmes747

Review Body: I think i'll go with white wine instead of vodka!

Review Rating:

Date Published: 2017-06-06

Author Name: ArthurReeds

Review Body: This one is amazing!

Review Rating: 5

Date Published: 2017-07-11