Breakfast has been elevated with this tarragon BEET cured salmon gravlax! 🐠Served with a horseradish sour cream, cucumbers, avocado slices, radish & red onion. Make an open faced sando with a bagel/toast/cracker. Even better, the gravlax is only 8 ingredients.
1/2 cup thinly sliced @lovebeets honey and ginger, with liquid
1 lb high quality salmon
3 T peppercorns
1 bundle dill
1 bundle tarragon
1/2 cup salt
1/4th cup sugar
2 T garlic powder
start by patting your salmon dry. next make your mix by placing peppercorns, dill, tarragon, salt, sugar and garlic powder in a bowl. pour as much of the beet liquid in the mix as possible.
in a deep dish that is big enough to fit a large filet of salmon, place a lower layer of the salt mixture. Place your salmon on top, skin side down. Top the salmon with the rest of the salt mixture.
next, thinly slice your beets and cover the top of the salted salmon with it, getting some slices on the sides of the salmon as well. Wrap tightly and place in the fridge to cure for 2-3 days.
remove from the plastic and wash with water, drying completely and removing all the dill, tarragon and salt mixture. Thinly slice and serve!
#llindseyeats #gravlax #breakfast #beets
Los Angeles, California