Servings: 16 to 20
Cured salmon (gravad lax) is quintessentially Scandinavian. It’s served in every season, but this version is perfect for Christmas, thanks to the festive warm spices and orange zest. The tangy raw beets and spicy horseradish cream contrast beautifully with the silky, citrusy salmon. It makes an elegant first course and a deliciously cool counterpoint to hot White Wine & Elderflower Gløgg. To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.
Make Ahead Tips
The salmon can be cured (it takes four days) and kept in the refrigerator up to 2 weeks ahead or cured and frozen for up to 2 months (defrost in the fridge or at room temperature for 2 to 3 hours). The horseradish cream can be made up to 3 days ahead and the beets can be marinated up to 2 hours before serving.
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This was wonderful. Also, it's yummy enough to try other ways. This salmon could replace lox. All I can add is the salmon is easier to slice thin if it's mostly frozen.
Fantastic starter for Christmas festivities. This is very likely the best Gravalax I have made and I have been making Gravalax every year for over 25 years. I'm just now writing the review because tomorrow I will start another batch. This will be used for canaps for a dinner party. The first time I followed the recipe for the beetroot and horseradish but this time am just making the salmon. Really good with wild salmon.
The whole dinner was a great success for our Swedish Christmas Eve Dinner. But this recipe was a so yummy. You have to layer each ingredient eat like an open sandwich. Can't wait to have it again next year.
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