Beetroot Gravlax With Goat's Curd Recipe

Name: Beetroot Gravlax With Goat's Curd Recipe
Total time: 746 min
Yield: 10
Cuisine: European

Recipe By Taste

Ocean trout is cured, overnight, in dill, lemon and gin for a gourmet and spectacular no-cook main dish. Begin this recipe 1 day ahead.

4.5

21 Rating -

Rate

12hr 26minstotal

12hr 20minsPrep

6minsCook

12hr 26m.total

12hr 20m.Prep

6m.Cook

plan

Bookmark

ingredients serve

serve1

Add to Shopping List

Ingredients for Beetroot Gravlax With Goat's Curd Recipe

1/5 Beetroots, coarsely grated
1/10 cup Dill, chopped
1/10 Finely grated zest of lemon
0.03 cup Gin
25 gram Caster sugar
25 gram Rock salt
1/10 kilogram Skinless ocean trout fillet, pin boned
1/5 tablespoon Dijon mustard
1/5 cup Mixed herbs, chopped
As required Goat's curd, to serve
25 gram Dark rye flour, plus extra to dust

Nutrition
value

414

calories per serving

15 g Fat26 g Protein44 g Carbs7 g FiberOther

Current Totals

Fat
15g
Protein
26g
Carbs
44g
Fiber
7g

MacroNutrients

Carbs
44g
Protein
26g
Fiber
7g

Fats

Fat
15g

Vitamins & Minerals

Calcium
291mg
Iron
4mg
Vitamin A
156mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
6mg
Vitamin B6
< 1mg
Vitamin B9
33mcg
Vitamin B12
4mcg
Vitamin C
10mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
78mg
Manganese
< 1mg
Phosphorus
321mg
Selenium
34mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Taste