Beetroot Gravlax

Beetroot Gravlax Make It Now.

Add juniper berries, coriander seeds, lemon, lime, orange zests, sugar, dill, roughly chopped and other ingredients. Then cook it easy and serve.

  • To prep

    20 Mins
  • To cook

    47 Mins
  • Level

  • Yields

  • Zest

  • Calorie 252
  • Fat 4 g
  • Protein 10 g


  1. Step

    10 Min

    Crush the juniper berries, coriander seeds and peppercorns in a mortal and pestle. Mix the salt and sugar together, juniper and peppercorns to the mix.

  2. Step

    0 Min

    Add lemon, lime and orange zests to the cure and mix.

  3. Step

    5 Min

    Lay clingfilm on a bench wide and long enough to fit the trout. Place half the cure mix on the clingfilm then layer the trout onto the mix.

  4. Step

    2 Min

    Layer the chopped herbs onto the trout, then lay the raw grated beetroot and then the other half of the cure mix.

  5. Step

    10 Min

    Wrap up and cling tightly, place on tray in cool room with a heavy object to weigh it down. Cure for 48 hours, making sure the trout is turned half way.

  6. Step

    20 Min

    After 48hours, slightly wash the mix off and thinly slice the trout.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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