Beetroot & Orange Gravlax with Flaked Black Truffle Sea Salt

Serves 4


  • 1 kg salmon fillet
  • 4 small cooked beetroot, grated
  • 50g caster sugar
  • 75 ml Cointreau or orange liqueur
  • Juice and zest of 1 orange
  • 2 tbsp dill, chopped
  • 1 tbsp crushed juniper
  • 1 tbsp cracked black pepper
  • 1 tbsp Flaked Black Truffle Sea Salt 

To serve:

  • 12 blinis
  • Horseradish crème fraiche [optional]
  • Dill


  1. To cure your salmon combine all ingredients and mix together in a large bowl. Rub this into each side of the salmon (remove the skin from the fillet) and press down in non-reactive container – easiest in ceramic or plastic.
  2. Leave to cure in the fridge for 36-48 hours. Turn the gravlax every 12 hours and wash clean under a tap of cold running water before carving.
  3. Pat dry and slice thinly. Garnish with extra dill, orange zest and serve on blinis or with scrambled eggs for a festive breakfast.

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