0 from 6 votes
Beet Cured Salmon Brunch Platter
Bring something special to the table with this well-loved recipe.
Prep Time
40 mins
Curing time
1 d
Servings: 6
Calories: 184 kcal
Course:
Breakfast , Brunch
Ingredients
lemon-dill yogurt sauce
- ⅔ cup Greek yogurt
- 1 lemon zested and juiced
- 1 tablespoon honey
- 2 tablespoons minced dill
- salt and pepper to taste
beet cured salmon
- 1 pound salmon fillet (boneless and skin on) (boneless and skin on)
- 1 bunch Dill
- ¼ cup light brown sugar
- ¼ cup kosher salt
- 1 teaspoon crushed fennel seeds
- 1 teaspoon crushed black peppercorns
- Zest of 1 orange
- 2 large red beets, stemmed, peeled and coarsely grated
serving suggestions
- bagels
- toast points
- crackers
- sliced cucumbers
- sliced tomatoes
- sliced radishes
- sliced red onions
- capers
- whole grain mustard
- Creme Fraiche
- whipped cream cheese
Instructions
- Place all sauce ingredients into a mixing bowl and whisk together. Cover and refrigerate until ready to serve.
- For beet cured salmon: Place a couple sheet of plastic wrap over one another. Spread half the beets onto the plastic wrap, in the shape of the salmon side. Lay salmon side onto the beets, skin-side down. Cover the flesh of the salmon fillet with the bunch of dill.
- In a mixing bowl, combine the remaining ingredients and mix together.
- Sprinkle the entire cure mixture generously over the dill topped salmon and top with remaining grated beets.
- Tightly wrap salmon and transfer bundle to a baking dish and weigh down with something like a jar of tomato sauce. Refrigerate and cure for 1 day. Remove jar and continue to cure salmon for another day.
- At this point salmon bundle can be cured for an additional day or it can be used at this point. (48-72 hour cure depending on desired flavor and texture)
- Carefully unwrap the salmon and gently brush mixture from the salmon surface with a clean and damp dish towel or paper towel.
- Thinly slice gravlax, removing it from the skin as it’s sliced.
- To serve: Place sliced salmon in center of a large platter and arrange accoutrements around salmon. Serve.
Cup of Yum
Nutrition Information
Calories
184kcal
(9%)
Carbohydrates
17g
(6%)
Protein
18g
(36%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
43mg
(14%)
Sodium
4782mg
(199%)
Potassium
528mg
(15%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
62IU
(1%)
Vitamin C
11mg
(12%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 184
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 4782mg | 199% |
| Potassium | 528mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.