LOW CARB BEETROOT & GIN SALMON GRAVADLAX
 
Prep time
Total time
 
As a starter, side or lunch treat, this Scandinavian dish is a keto-friendly delight and a breeze to make.
Author:
Recipe type: Starters
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 6 servings
Ingredients
  • 500g side of salmon (filleted/de-boned)
  • 90g coarse Himalayan pink salt (U.S. option HERE)
  • 45g (3 TBSP) allulose (UK option HERE) or erythritol (U.S. option HERE)
  • 1 TBSP gin
  • 130g raw beetroot (100g net once topped, tailed and peeled)
  • 40g fresh blackberries
  • 10 whole juniper berries
  • 15g dill leaves (a big bunch - fatter stalks removed)
  • 1 tsp horseradish (freshly grated or sauce)
Instructions
  1. wearing food-safe disposable gloves (U.S. option HERE), top + tail and peel the beetroot, then cut it into cubes, placing it in a food processor together with all other ingredients (except salmon, of course).
  2. pulse a few times, then blitz until you obtain a coarse mush.
  3. place 2 large pieces of cling film in a cross shape over your counter and pour half the cure in the centre, spreading it to roughly the same size as your salmon piece.
  4. position the salmon skin-side down over the cure, then pour the rest over the top and sides.
  5. wrap as tightly as you can and place your salmon parcel in a shallow tray.
  6. place another tray on top, add weights (e.g. terracotta baking beans) and chill in the coldest part of the fridge, to cure for 2 days (MAKE A NOTE OF DATE AND TIME).
  7. turn it upside down every 12 hours.
  8. after 48 hours, unwrap the salmon, scrape off and discard the coating, rinse under cold running water and pat dry with kitchen paper.
  9. slice thinly and serve immediately (fresh dill, cream cheese and salmon are a match made in heaven), or wrap in cling film and keep refrigerated for up to 3 days.
Notes
After curing, you can portion the cured salmon into smaller sections and freeze them for up to 3 months. Defrost in the fridge - never at room temperature, then slice and serve. The texture won’t be quite as firm once defrosted, but will taste absolutely fine.

For the bread loaf recipe you see in the photo, click HERE.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: ⅙th Calories: 108 Fat: 4g Net Carbs: 0 Protein: 17g
Recipe by at https://staging.queenketo.com/low-carb-beetroot-gin-salmon-gravadlax/