Beet-Root Gravlax with Dijon Cream Cheese

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Hello all! This is the recipe that was demonstrated today at the TD Saturday Market. The Wild Salmon Co. can be found here. Pictures will be added shortly!

Beet-Root Gravlax with Dijon Cream Cheese

For the Gravlax:
1.5-2 lbs of salmon
2/3 cup salt
1/3 cup sugar
1 large beet, peeled and grated
1 big handful of dill, roughly chopped

Mix the salt, sugar, and dill together in a bowl. Trim the thin ends of your salmon and place it in a large dish*. Cover it with the salt mixture making sure to keep it as even as possible and cover the entire fillet. Next, cover with the grated beet. Wrap the dish in plastic wrap tightly. Place another, similarly sized dish on top of the covered salmon and weight it down with a few cans.

Place the weighted salmon in the fridge for 48 hours to cure.

Once the salmon has finished curing, wipe off the salt mixture and the beets. Slice the salmon thinly and serve. Store leftovers in the refrigerator.

*note: alternatively, you can cut one large piece of salmon into two pieces to fit into a smaller dish. For this method you would cover one piece with the salt mixture, then the beets, and then cover the other piece with more salt mixture and sandwich it on top. Cover it with plastic wrap and weight it just as above. After 24 hours flip the salmon so the top piece is now on the bottom. Proceed as described above.

Dijon Cream Cheese:

1 8oz tub of whipped cream cheese
2-3 tsp of dijon mustard
1 big handful of dill, chopped

Mix all three ingredients together. It’s that easy! Spread on crackers, bagels, etc. and serve with the gravlax.

Note: There are lots of resources on the internet for curing and slicing gravlax should you feel inspired to learn more!

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