BEETROOT GRAVALAX

Table Memories Recipe

Recipe Story

Elegant, vibrant, and beautifully aromatic — this Beetroot Gravlax with Lemon Mayonnaise celebrates simple luxury with a fresh, modern twist. The salmon is gently cured in a vivid blend of grated beetroot, dill, parsley, citrus zest, and a splash of gin, giving it a silky texture and a jewel-toned finish. Topped with a bright herb crust and paired with a zesty homemade lemon mayonnaise, every slice feels clean, delicate, and indulgent all at once. Served with toasted baguette, micro herbs, and fresh lemon, it’s the perfect centrepiece for relaxed entertaining — effortless, refined, and unforgettable.

Ingredients

Gravlax:

  • 1 kg boneless salmon fillet

  • 250g castor sugar

  • 250g rock salt

  • 300g grated beetroot

  • ½ punnet dill, chopped

  • ½ punnet Italian parsley, chopped

  • Zest of 2 lemons

  • 100ml gin

  • Baguette, toasted (to serve)

  • Edible flowers or micro herbs (to garnish)

  • Lemon wedges (to serve)

Herb crust:

  • ½ punnet dill, finely chopped

  • ½ punnet chives, finely chopped

  • ½ punnet Italian parsley, finely chopped

  • Zest of 1 lemon

  • Zest of 1 orange

  • 3 tbsp Dijon mustard

Instructions

Mix all the ingredients except the salmon.

Spread half of this mixture in a non-reactive dish big enough to fit the salmon tightly.

Place the salmon on top, skin side down and then spread the remaining mixture on top.

Cover and place in the fridge for 24 to 48 hours.  Pour off excess liquid at end of the day.

When ready to serve, remove salmon from the cure and brush off the mixture and pat dry.

Place the salmon on a chopping board skin side down and lightly spread the mustard over the top of the fillet.

Mix the dill, chives, parsley and zests and press over the mustard.

Using a thin filleting knife, thinly slice the salmon and slice off the skin.

Place slices next to each other and dot with lemon mayonnaise, flowers and a lemon wedge.

Toast the baguette slices and serve on the side of the plate.

Serve either individually or on a platter where everyone can help themselves.

Lemon mayonnaise:

  • 1 cup sunflower oil

  • 1 tbsp lemon juice

  • 1 egg, room temperature

  • 1 tsp Dijon mustard

  • Salt, to taste

In a jar just bigger than your blender place egg, lemon juice, mustard and oil.

Now place the hand blender in the jar all the way to the bottom and turn on high.

Don’t move the head or pulse.  As the mayonnaise forms, slowly lift and tilt the head until all the oil is emulsified.

Season with salt to taste.

Keep in the fridge until ready to serve.