Beetroot Cured Salmon Gravlax

Beetroot Cured Salmon Gravlax

Created by Philippe Mouchel, Executive Chef Philippe Restaurant

Note: Overnight refridgeration required


1 Day(s)



For 1 people

  • 600 grams Grey salt
  • 195 grams Brown sugar
  • 5 grams Star anis
  • 5 grams White peppercorn
  • 6 pinch(es) Lemon zest
  • 6 pinch(es) Lime zest
  • 150 mL Orange juice
  • 500 mL Beet juice
  • 20 mL Gin
  • 1 Bunch of dill, chopped
  • 1 Salmon filet, skin on
  • 1 Baby fennel bulb, shaved
  • 1 Cooked whole baby beet
  • 1 Chioggia beet, shaved
  • 1 handful(s) Brussel sprouts
  • 1 Grapefruit
  • 1 handful(s) Walnuts
  • 1 handful(s) Cherry tomatoes
  • 1 handful(s) Small beet leaves
  • 1 Egg yolk
  • 50 mL Sherry vinegar
  • 1 teaspoon(s) Dijon mustard
  • 100 mL Walnut oil
  • 100 mL Extra virgin olive oil
  • 1 pinch(es) Salt and pepper to taste
  • 1 handful(s) Flowerdale Farm microgreen lemon balm

Adjust Quantity


  1. Marinade: Mix the first 10 ingredients listed in a large flat dish to form the marinade. Remove the pin bones from the salmon and pierce the skin all over with a needle. Immerse the salmon in the marinade, cover and refrigerate for 24 hours. Rinse the salmon with fresh water, dry well with kitchen towels.
  2. Salad: Separate the leaves of the brussel sprouts and blanch lightly in boiling water. Drain and toss together shaved fennel, cooked baby beet, shaved chioggia beet, grapefruit segments, walnuts, cherry tomatoes and a few small beet leaves.
  3. Walnut Vinaigrette: Whisk together 1 egg yolk, sherry vinegar, Dijon mustard, walnut oil and extra virgin olive oil with salt and pepper to taste.
  4. To Serve: Plate salad. Separate salmon into pieces and position over salad. Drizzle with walnut vinaigrette and garnish with Flowerdale Farm microgreen lemon balm.